A refreshing drink for warm garden days
Serves 6
240g granulated sugar
Zest of 1 lemon, peeled into strips
3 large lemon basil leaves (sweet basil works, too), plus more to garnish
750ml bottle dry sparkling wine, chilled
1 In a small pan, gently heat the sugar and 250ml water until the sugar has dissolved. Add half the lemon zest strips and the three basil leaves, cover and set aside to steep for 30 mins.
2 Pour the mixture through a coffee filter, keeping the liquid and discarding the peel/leaves. Allow to cool for 1 hr.
3 In a large jug, combine the syrup with the sparkling wine and stir.
4 Fill six glasses with ice and pour over the spritzer. Garnish with basil leaves and lemon zest twists.
This idea is from our regular ‘Pick and Mix’ series on growing and eating flowers and herbs. This month we’re using lavender and basil and Lottie Storey has recipes for Fig Toast with Whipped Honey and Lavender Labne, Rosemary, Basil and Za’atar Aubergines and a Lavender and Honey Cheesecake.
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