Raspberry Mint Cooler

A refreshing recipe courtesy of Cartwright & Butler.

For an alcoholic version, this works well with clear spirits such as vodka and gin.



  • Muslin cloth or very fine sieve
  • A funnel
  • 1 tbsp Cartwright & Butler Loose Mint Tea
  • 1 heaped tbsp caster sugar
  • 250g raspberries
  • 1lt cloudy lemonade
  • Crushed ice
  • Handful of raspberries
  • Fresh mint
  1. Sprinkle the loose tea into a saucepan along with the caster sugar. Pour in 200ml water and place over a gentle heat. Heat the water to a gentle simmer.
  2. When the sugar has dissolved, add the raspberries and continue to gently cook for a further 5 minutes until the raspberries fully break down.
  3. Pass the raspberry and mint mixture through a muslin cloth, discarding of the raspberry and mint tea pulp.
  4. Using a funnel, pour the syrup into a bottle and store in the fridge until ready to use.
  5. When serving, mix half the syrup with 1lt cloudy lemonade, crushed ice and fresh raspberries and mint - this will make approximately 8 servings. Reseal the bottle and store the remaining syrup in the fridge for 7 days.
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