Make this cocktail in a big batch and serve it to a crowd at your next summer party: All your guests will be begging you for the recipe after they’ve taken their first sip.
This recipe is courtesy of Treats and Eats.
Add the chopped mint leaves, sugar, and water to a small saucepan, and bring to the boil. Stir occasionally, until the sugar has dissolved. Let simmer for 3 minutes, and then remove from the heat. Pour the syrup through a sieve to remove the mint leaves, pressing on the leaves as you do so, and let cool in a bowl or measuring cup.
Once cool, add the raspberries and Aperol to the mint simple syrup, and muddle together. Divide the mixture between 4 tall glasses. Add 2 scoops of vanilla ice cream to each glass, and then top off with seltzer.