Raspberry and Lime Brunch Cocktail

1. 1

   In a small pot, bring the water to a boil over medium heat, and add 1/2 cup of the sugar.

2. 2

   Shut off the heat, add the mint leaves and set aside to cool.

3. 3

   Once you can smell the mint, after about 2 to 3 minutes, strain and set aside.

4. 4

   Discard mint leaves.

5. 5

   In a large pitcher, combine and muddle 2 pints raspberries with 1/4 cup of the sugar and the lime juice.

6. 6

   Stir to blend with a spoon, crushing the raspberries Add the mint simple syrup and refrigerate.

7. 7

   When ready to serve, remove the pitcher from the refrigerator.

8. 8

   Top off with Champagne and pour into champagne flutes.

9. 9

   Garnish with remaining raspberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.