August 10th, 2011 § § permalink
Makes 1 soda
Ingredients
Herbal melon ice cubes
Juice of 1 lime
2 ounces basil lime syrup
Soda water
Melon ball ice cubes
Directions
Squeeze the juice of 1 lime into a large glass filled with herbal melon ice cubes. Place 2 ounces of the basil lime syrup inside and fill with soda water and stir. Add more syrup for added sweetness. Garnish with a basil leaf.
Basil Lime Syrup
Makes 1 cup
Ingredients
1 tablespoon lime zest
Juice of 3 limes
½ cup sugar
½ cup water
½ cup fresh basil leaves
Directions
Combine the lime zest, lime juice, sugar, water and basil leaves in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and strain.
Herbal Melon Ice Cubes
Makes 2 cups
Ingredients
2 cups melon of choice
½ cup basil lime syrup
½ cup fresh basil leaves, chopped fine
Directions
Place all ingredients in a blender and blend until smooth. Pour in cube trays and freeze.
August 6th, 2011 § § permalink
Makes 1 soda
Ingredients
Ice
2 ounces herbal stone fruit syrup of choice
Soda water
Stone fruit garnish of choice
Directions
Pour two ounces of the stone fruit herbal syrup on a large glass filled with ice. Fill with soda water and stir. Add more syrup for added sweetness, stir and garnish with a piece of stone fruit or an herb leaf.
Tarragon Peach Syrup
Makes 2 cups
Ingredients
3 tablespoons fresh tarragon leaves only
½ cup sugar
1 cup water
1 ripe peach, pitted and chopped
Directions
Combine the tarragon, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.
Rosemary Plum Syrup
Makes 2 cups
Ingredients
3 tablespoons rosemary leaves
½ cup sugar
1 cup water
2 ripe plums, pitted and chopped
Directions
Combine the rosemary, sugar, water and plums in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.
Nectarine Mint Syrup
Makes 2 cups
Ingredients
½ cup mint
½ cup sugar
1 cup water
1 ripe nectarine, pitted and chopped
Directions
Combine the mint, sugar, water and nectarine in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.
August 3rd, 2011 § § permalink
Ingredients
5 ripe black figs, ripe, sweet and quartered
½ cup turbinado sugar
1 cup water
Soda water
Ice
Directions
Place water, sugar and figs in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Blend the mixture in a blender and strain through a fine mesh strainer. Bottle and refrigerate.
*To assemble the sodas place 1-2 ounces of the fig puree in a 10 ounce glass filled with ice, fill with soda and stir.
June 27th, 2011 § § permalink
Serves 6-9
Ingredients
1 cup red basil peach syrup (recipe follows)
2 bottles white wine, sauvignon blanc or chenin blanc or white table wine
1 cup Cointreau
1 peach, sliced
1 apricot, sliced
1 plum, sliced
1 nectarine, sliced
¼ cup raspberries
2 cups soda water
Directions
Combine the red basil peach syrup, wine, and cointreau in a large pitcher and stir well. Add the fruit and let stand unrefrigerated for about 1-2 hours. Add soda water just before serving and serve either tepid or over ice, but do not refrigerate.
Red Basil Peach Syrup
Makes 1 cup
Ingredients
½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped
Directions
Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.
February 24th, 2011 § § permalink
Serves 8
INGREDIENTS
2 cups lime juice, freshly squeezed
1½ cups sugar
1 2-inch piece of ginger, peeled and sliced
Ice
Soda water
DIRECTIONS
In a small saucepan over medium heat, add lime juice, sugar, and ginger, and warm until sugar is dissolved and syrup is infused with ginger. Strain, and cool.
To serve, fill a glass with ice, and add 3 to 4 ounces of lime-ginger syrup. Top with soda water. Stir, and serve.
February 24th, 2011 § § permalink
Serves 8
INGREDIENTS
½ cup water
1 cup sugar
2 fresh tarragon sprigs
2 cups fresh grapefruit juice
Ice
Soda water
DIRECTIONS
In a small saucepan over medium heat, add water, sugar, and tarragon, and warm until sugar is dissolved and syrup is infused with tarragon. Strain syrup and cool. Once chilled, add tarragon syrup to grapefruit juice.
To serve, fill a glass with ice and add 3 to 4 ounces of grapefruit tarragon juice and top with soda water. Stir, and serve.