- 1 cup water
- 1 cup sugar
- 3/4 cup kalamanzi juice, frozen or fresh
- 1 habanero chile pepper, roughly chopped
- 1 pint of raspberries
- 1 litre club soda
Lightly rinse the raspberries with water, then spread onto a sheet pan and place in the freezer.
Combine water and sugar in a small saucepan and bring to a boil.
Once boiling, remove the pan from the heat and add the kalamanzi juice and chile pepper.
Vigorously stir the mixture every two to three minutes until desired heat has been reached, then remove the habanero. Refrigerate until ready to serve.
When ready, pour the kalamanzi base in a pitcher and add the club soda.
For presentation, place a couple frozen rasberries in a glass with ice and pour in the kalamanzi soda.