- 50ml ABSTINENCE Cape Spice
- 25ml Raspberry Shrub
- 25ml Apple juice
- 10ml Lemon juice (freshly squeezed)
- 10ml Simple Syrup.
- Raspberry garnish


Shake all the ingredients well and strain. Pour into a Collins glass filled with ice and garnish with raspberries.

HOW TO MAKE RASPBERRY SHRUB (lasts up to 6 months if refrigerated):
2 cups raspberries
1 cup sugar
1 cup apple cider vinegar
Muddle together the raspberries and sugar. Let sit at room temperature for 2 hours. Add the apple cider vinegar. Muddle well. Transfer to a jar or container. Cover and refrigerate for 2 days. After the 2 days, open your jar and muddle again. Strain and discard the skins and store in a sealed container in the refrigerator.
Raspberry Sherbet with ABSTINENCE CAPE SPICE