Anna Wallace, from Seattle Seltzer Co., cracks open apricot pits and uses the kernels inside to lend a subtle almond flavor to this soda recipe. Way easier: We subbed in actual almonds for close to the same result.
Recipe information
Yield
Makes 12
Ingredients
2
½
2
½
9
Need to make a substitution?
Preparation
Step 1
Remove zest from limes in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl.
Step 2
Pulse almonds in a food processor until finely ground (be careful not to overprocess; you don’t want almond butter). Add almonds to bowl with zest.
Step 3
Pulse 2 lb. raspberries in food processor (no need to clean) until all berries are broken up but a few larger pieces remain. Strain through a fine-mesh sieve into a bowl with almonds, pressing on solids to extract as much liquid as possible; discard solids. You should have about 3 cups very thick purée. Add sugar and salt and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8–12 hours.
Step 4
Strain purée through sieve into a medium bowl (you’ll have about 3 cups); discard solids.
Step 5
To make 1 drink, mix ¼ cup purée with ¾ cup club soda in a measuring glass; taste and add more purée if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime and a few raspberries.
Step 6
Do Ahead: Purée can be infused and strained 3 days ahead. Cover and chill.