Raspberry Peach Spritzer with a Kick

1. Divide raspberries and mint leaves between 6 cavities of a large ice cube tray. Pour water over top and freeze until frozen, at least 4 hours or preferably, overnight.
2. Pour 2 teaspoons Tajin onto a small plate or saucer. Wet the rim of a 12-ounce wine glass with water. Dip the rim of the glass into the Tajin until the edges are evenly coated.
3. Place a few of the raspberry-mint ice cubes in the Tajin-rimmed wine glass. Stir mango juice, orange blossom water and the remaining 1/4 teaspoon Tajin in the wine glass until combined. Stir in the Waterloo Peach Sparkling Water.
4. Slice 3 slices of peach by hand or a mandolin. Fold in half, then half again and place onto a skewer. Sprinkle with additional Tajin and garnish with a lime wedge.

For a sweeter taste, add 2 tsp of honey with the mango juice.
For a cocktail add 1 ½ oz rum or bourbon with the mango juice.