Raspberry-Mint Agua Fresca - cooking recipe

Ingredients

1/2 cup superfine sugar (caster sugar)
22 raspberries
22 fresh mint leaves, plus 4 sprigs for garnish
ice cube

Preparation

Select 4 tumblers.
In a saucepan, combine the sugar and 1/2 cup water.
Bring to a simmer over med-low heat, stirring to dissolve the sugar.
Remove the sugar syrup form the heat and let cool.
In a blender, combine 18 of the raspberries, the mint leaves, and the sugar syrup and process until a smooth puree forms.
Strain the puree through a fine-mesh sieve into a pitcher.
You should have about 2/3 cup.
Add 1 1/3 cups water.
Fill the glasses with ice and divide the raspberry mixture among the glasses.
Garnish with mint sprigs and remaining raspberries speared on a cocktail pick.
Serve at once.