15 minutes (plus 1 hour for chilling)
Successful day drinking is about balance—you want low-ABV cocktails that prioritize flavor and festivity over potency. This radler is exactly that: Brace yourself for the puckery fruitiness. A mild lager or wheat beer is the right choice here so it doesn’t overpower the berries. If you aren’t thrilled by the idea of crushed berries floating in your drink, strain the raspberry-Campari mixture through a fine-mesh sieve before chilling.
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Cook 12 oz. fresh or frozen raspberries, ¾ cup (150 g) sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring occasionally, until berries start to soften and fall apart and sugar is completely dissolved, 6–8 minutes (frozen raspberries will take about 2 minutes longer).
Remove pan from heat and smash berries with a potato masher or fork. Add ¾ cup fresh lemon juice (from about 5 lemons) and ½ cup Campari. Transfer raspberry mixture to an airtight container (you should have about 2¾ cups), cover, and chill until cold, at least 1 hour and up to 2 days.
To serve, place ⅓ cup raspberry mixture (stir well to redistribute seeds and pulp first) in each of 8 tall glasses filled with ice. Top each with 6 oz. light lager or wheat beer and stir lightly to combine. Garnish each one with a lemon slice.
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This was excellent. I used thawed raspberries and found I didn't need the extra 2 tbsp of water in the boiling phase. I also replaced the campari with a more neutral flavoured hard spirit as I don't like how overwhelmingly bitter Campari is, it turned out incredible. We combined it with beer as directed, wine, even drizzled over some brownies! I recommend this wholeheartedly.