Minted Raspberry Cooler

Travel Food Recipes

Summer heat may slacken hunger, but a tall, fruity iced drink is as inviting as a hammock under shade trees. This recipe from the vintage 1818 colonial Bishopsgate Inn in East Haddam, Connecticut, deserves a slow, relaxed sipping with friends.


1/2 cup fresh mint leaves, plus mint sprigs for garnish
1 cup boiling water
One 6-ounce can frozen lemonade concentrate
1 pint fresh raspberries, crushed and sweetened with 1/2 cup sugar (or one 10-ounce package frozen raspberries)
2 cups cold water

Combine 1/2 cup mint leaves and boiling water. Let steep 5 minutes. Add raspberries and frozen lemonade concentrate. Stir (until thawed, if frozen raspberries are used).

Strain into pitcher half-filled with crushed ice. Add cold water and stir. Garnish with fresh mint leaves. Serves 8.

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