I’m in Portland, Oregon right now, on a vacation my husband decided he wanted to take relatively late. This wasn’t supposed to be the year for the big vacation because we enjoyed a Foodie’s Road Trip through New England last Fall which we loved, and are planning to celebrate our 25th wedding anniversary late next spring. Nevertheless, we are on vacation.
Once upon a time while talking in the wee hours of the night, I asked what one thing was not negotiable as we eased into the empty nest years of our lives together, and he responded, “Travel.” And so that’s what we do whenever we can. We certainly aren’t trailblazers, and that’s perfectly fine because we’re not out to impress anyone with our ventures. We like to see what it’s like to venture somewhere we’ve never been — somewhere that isn’t too wild, or requires roughing it to any great degree. Places where we can see how others live, go about an average day, and eat, of course.
We spent a few days in our beloved San Francisco ready to roll up our sleeves and find an apartment for our youngest who has spent the last two years in dorms and is now ready for something different. Perhaps it was the seagull whose rather perfectly aimed droppings landed squarely on my head that gave us luck, but we were accepted for the first apartment we found. Lease signed. End of story, vacation begins.
Which leads me to Portland. Why Portland? Recently, I attended a food blogger’s conference in Seattle and was told by a food writer of some experience that the food is much better here. I thought the comment interesting and decided that an impromptu vacation could include a place we’d never been — especially if the food is great.
We’ve enjoyed very clear, warm days since our arrival, and although I’ll discuss Portland more at another time, I’d say this Raspberry Lime Fizz is perfect for a warm day anywhere. And if you’re one who is inclined to imbibe, I think it just may be perfect for a shot of your favorite liquor.
Straw, or even an umbrella optional.
Raspberry Lime Fizz
3/4 c. lime juice, freshly squeezed (about 6 limes)
1/3 c. honey
8 oz. fresh raspberries
1 liter Seltzer water
Lime slices & fresh raspberries for garnish if desired
- Halve the limes and juice them. Position a fine-meshed strainer over a measuring cup and pour the lime juice into the strainer and pressing against the pulp to make sure all the juice is extracted.
- Pour the raspberries into a strainer positioned over a bowl and with a spatula or the back of a spoon, press against the berries until their juices begin to pass through the strainer. You will need to check the underside of the strainer frequently to scrape off the juice as it collected.
- When all the juice is extracted, discard the remaining raspberry seeds.
- In a pitcher, combine the lime juice, honey, and raspberry juice. Stir until the honey is dissolved. Taste and correct sweetness for your own preferences.
- Pour 2-3 cups of the seltzer water into the pitcher. It will fizz up quite a bit.
- Add ice to 4 tall glasses and pour the raspberry lime fizz drinks.
- Add a raspberry lime garnish if desired.
- This recipe was adapted from Eating Well’s Raspberry Limeade
- I used more raspberries than the original recipe required — they were on sale. When was the last time you saw a sale for “Buy One Get Two Free” raspberries? Honestly, frozen raspberries would work perfectly if that’s all you have.
- Here’s food for thought: I’m thinking that mixing everything but the seltzer is a good thing. Chill it ahead if you can. Then divide it into as many glasses as you need — I’d say about 1/3 cup is good per glass. Then pour in the seltzer. It really fizzes up and if you mix all of it, the fizzy stuff stays in the pitcher. I guess it depends on whether you enjoy that sort of thing or not.
- Speaking of carbonated water — that’s all seltzer is. I originally thought of using Perrier or Pellegrino because that’s what we usually have, but know that the carbonation is light compared to what you get with seltzer. You decide. I like the fizz. It reminds me of those fizzy tablets we used to lick in elementary school.
- To make the garnishes, take a slice of lime for each glass and cut from the edge to the center. Thread onto a toothpick the lime, a raspberry, twist the lime, another raspberry, then give the lime a twist again. Drop it in.
- Refreshing, but somewhat bracing as well. Definitely hits the spot on a warm day.