Raspberry and Ginger Purée

Preparation info
  • Makes

    2 cups

    • Difficulty


    • Ready in

      5 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

We use lots of raspberry and ginger purée in Mowgli. Fresh, zesty ingredients, blended together, add the tart heat and colour to cocktails like the Sweet Delhi Diazepam and the Rose & Raspberry Gin & Tonic.


  • 100 g/ oz stem ginger
  • 400 g/14


  1. Put the ingredients in a food processor with 3 tablespoons boiling water and blend until they form a smooth paste. Store in an airtight container for up to 3 days.