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PREPARATION
In a small saucepan, bring 1 cup raspberries, sugar and 1/2 cup water to a boil; cook, stirring, until berries break apart, 1 to 2 minutes. Strain and reserve raspberry syrup; set aside to cool; discard pulp. Wet rims of 4 glasses with water; coat in salt. In a pitcher, add juice and gin; stir. Strain into 4 glasses filled with ice. Drizzle 1/4 of syrup down the inside of each glass; garnish each with 1 fruit wedge and 1 raspberry.
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The skinny
165 calories, 0 g fat, 25 g carbs, 4 g fiber, 1 g protein
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