Black Cow vodka, 50ml
Rosehip syrup, 50ml
Good, fizzy lemonade/soda water to taste.
Step by step
Squeeze the raspberries through a fine sieve.
Add the vodka, rosehip syrup and ice to a shaker.
Shake and pour into a tall glass. Pour over some chilled lemonade.
For the rosehip syrup (makes about 750ml)
Put the intact rosehips into a pan and pour on enough water to cover them (about 750ml). Bring to a simmer and cook until they are soft, but for at least 20 minutes. Mash the rosehips with a potato masher and squeeze the juice through a double layer of muslin. Clean the cloth and squeeze the juice through again to ensure the hairs on the seeds are removed, as they are an irritant. Return the strained juice to the cleaned pan, bring to a gentle boil and add the sugar. Stir until it is dissolved. Pour the rosehip syrup into warm, sterilised bottles (it keeps well in the fridge for at least a month).