Serves 4

1 Combine the raspberries, sugar and Grenadine in a small saucepan and set over a medium heat. Bring to a boil, then simmer the gently for 5 minutes, until thickened. Press through a fine sieve then set aside to cool. Smear onto the sides of four chilled glasses.

2 Place the apple juice, pineapple and ice in a blender and puree until smooth. Pour into the rippled glasses, then top up with ginger beer.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.