- 25 ml raspberry purée
- 25 ml violet syrup
- 20 ml cane sugar syrup
- 35 ml lime juice
- 35 ml GROHE Blue sparkling water
Purée raspberries, violet syrup, cane sugar syrup, lime juice and quarter of a cup of cold water in a blender until smooth. Transfer to an airtight container, cover and chill until cold. Skim off any foam. Pour into a glass filled with ice and sparkling water from GROHE Blue, stir gently to combine and add a sprig of mint.