Raspberry Campari Radler

How to make it

1. 1

   Put the raspberries, sugar, salt and 2 Tbsp water in a medium saucepan over medium heat. Cook, stirring now and then, until the berries soften and fall apart and the sugar has dissolved, 6–8 minutes (about 2 minutes longer if the berries are frozen).

2. 2

   Take the pan off the heat and mash the berries with a potato masher or fork. Stir in the lemon juice and Campari.

3. 3

   Pour into an airtight container (you'll have about 2¾ cups), cover and chill for at least 1 hour, or up to 2 days.

4. 4

   To serve, stir the raspberry base well so the seeds and pulp are mixed back in, then spoon ⅓ cup into each of 8 tall glasses filled with ice.

5. 5

   Top each glass with 6 oz cold beer, stir gently and add a lemon slice.

Swap it: The raspberry base needs at least 1 hour in the fridge, so make it ahead. Aperol works in place of Campari for a sweeter, less bitter drink. For a non-alcoholic version, use a non-alcoholic red bitter aperitif and non-alcoholic beer. Making just one? Use about ⅓ cup of the base and 6 oz beer per glass; the base keeps 2 days.