Pour the passion fruit puree and Raspberry Lemon Agave Syrup into a metal cocktail shaker, add ice and shake vigorously. Strain into a champagne flute. Top to the brim of the flute with ginger beer. Garnish with the raspberry.
This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Blend the raspberries, agave nectar, 1 ounce water and lemon juice. Strain the mixture through a fine mesh strainer to remove any seeds. Bottle and refrigerate for later use.