A cocktail based on the dish that was invented in 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba.
⅓ cup frozen raspberries
6 large fresh mint
½ cup ice cubes
350 ml bottle peach iced tea, chilled
1 cup soda water, chilled
2 lemons, cut into slices
- Divide raspberries and mint between two glass tumblers (1 1⁄2-cup capacity). Crush lightly with the handle of a wooden spoon.
- Divide ice cubes and Fuze Tea evenly between tumblers. Stir to combine. Top with soda water. Garnish with lemon slices. Serve immediately.