Strawberry Basil Soda
Makes about 6 (8-ounce) drinks
- 1 pound strawberries, trimmed
- Juice of 1/2 lemon
- 1/2 cup loosely packed basil leaves
- 1 cup sugar
- Carbonated water
Juice strawberries using a juicer or blender.
If using a juicer: Juice strawberries according to manufacturer’s instructions. Discard pulp.
If using a blender: Place strawberries in a blender and pulse until smooth. Strain through a sieve, pushing juice through with a spatula. Discard solids.
Pour strawberry juice into a liquid measuring cup. Add water to reach 1 cup if needed. Pour into a small saucepan with lemon juice, basil, and sugar.
Heat mixture over medium heat until boiling. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Strain syrup through a sieve into a clean container and discard solids.
To serve, spoon 2 tablespoons of syrup into an 8-ounce glass, top with carbonated water, and stir. Taste and add more syrup, if desired.
Can refrigerate syrup up to 1 week.
Rosemary Citrus Spritzer
Makes 10 to 12 drinks
- 2 lemons
- 2 oranges
- 4 (4-inch) sprigs fresh rosemary
- 3/4 cups sugar
- 1/4 cup honey
- Soda water
- Rosemary and lemon for garnish (optional)
Peel off thick strips of zest from 1 lemon.
Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.
Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.
• Use 1 cup lemon juice and omit oranges.
• Use 1 cup sugar and omit honey.
• Add a splash of gin or vodka to the glass.