Iced Raspberry Espresso Tonic | Redpath Sugar

Name: Iced Raspberry Espresso Tonic | Redpath Sugar
Ingredients: ¾ cup (188 ml) water; ⅔ cup (133 g) Redpath® Granulated Sugar; ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed; 1½ cups or ½ pint (170 g) fresh raspberries, washed and drained; 8 shots (240 ml) espresso, cooled, divided; ⅓ cup + 4 tsp (103 ml) raspberry simple syrup (recipe above), chilled, divided; 2⅔ cups (667 ml) tonic water, chilled, divided; Raspberries, frozen or fresh (see Chef’s Tips); Lemon slices; Medium heavy-bottomed saucepan; Liquid measuring cup; Scale or dry measuring cup; Heatproof spatula or wooden spoon; Slotted spoon; Fine mesh sieve OR a regular strainer lined with cheesecloth; Medium heatproof bowl or large measuring cup; Drinking glasses or any bar glass (double old-fashioned, highball, or collins glasses); Spoon

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Indulge in a refreshing Iced Raspberry Espresso Tonic with sweet raspberries and rich espresso. Perfect for summer gatherings!

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Ingredients

¾ cup (188 ml) water
⅔ cup (133 g) Redpath® Granulated Sugar
⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
1½ cups or ½ pint (170 g) fresh raspberries, washed and drained
8 shots (240 ml) espresso, cooled, divided
⅓ cup + 4 tsp (103 ml) raspberry simple syrup (recipe above), chilled, divided
2⅔ cups (667 ml) tonic water, chilled, divided
Raspberries, frozen or fresh (see Chef’s Tips)
Lemon slices
Medium heavy-bottomed saucepan
Liquid measuring cup
Scale or dry measuring cup
Heatproof spatula or wooden spoon
Slotted spoon
Fine mesh sieve OR a regular strainer lined with cheesecloth
Medium heatproof bowl or large measuring cup
Drinking glasses or any bar glass (double old-fashioned, highball, or collins glasses)
Spoon