Raspberry Summer Freeze

Photo: Randy Mayor; Styling: Lindsey Lower
Dazzle guests with this made-to-order icy beverage that couldn't be easier. This recipe was developed to go in the Magic Bullet--that inexpensive blender that whips up one drink at a time. (If you don't have one, use a regular blender; just start with 2/3 cup ice and add more as needed.) Use bagged, small-piece ice over large, hard chunks. For kids, nix the liquor.


Serves 1 (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 180


1/2 cup fresh raspberries
1 1/2 ounces raspberry vodka
3/4 ounce simple syrup
1 ounce fresh lime juice
Ice to fill cup


Load ingredients into the 8-ounce cup in the order specified (it's important to really fill the cup up).

Scott Mowbray,

Cooking Light

July 2014