- 1
- Easy
- Average budget
3.9/5
(6 Votes)
Ingredients
- Ice-cubes
- 50g / ½ Cup Sugar
- 60ml / ¼ Cup Water
- 60ml / ¼ Cup Raspberry Sambuca
- Raspberry Conserve / Jelly
Preparation
Step 1
Add the water and sugar to a pan and bring to the boil. Stir occasionally until the sugar has dissolved. Remove from the heat, cover and allow to sit for 10 minutes.
Step 2
Uncover then add the raspberry sambuca and stir, place in a pouring container and allow to cool to room temperature before placing in the fridge to chill.
Step 3
When the syrup has chilled, using a blender with the appropriate setting, or a food processor, to grind up the ice until powdery. Scoop the ice into glasses, pour over the raspberry sambuca syrup, top with a little raspberry conserve and enjoy.