Cucumber-Basil Sparkler
When you want to serve a spirit-free drink that’s just as complex and delicious as your favorite cocktail, try this nonalcoholic sparkler that gets its fresh flavor from a simple syrup infused with cucumber and basil. Though the syrup takes several minutes to assemble and time to cool, the recipe makes about 1 cup, enough for about 16 drinks. The syrup can be stored in the refrigerator for up to a week, while its flavor will intensify over time.
Ingredients
For the cucumber-basil syrup:
- 1 cup (4 oz./125 g) coarsely chopped cucumber
- 1 cup (8 oz./250 g) sugar
- 1/2 cup (1/2 oz./15 g) loosely packed fresh basil leaves
- Pinch of Himalayan pink salt
For the drink:
- 1/2 oz. (15 ml) fresh lime juice, strained
- 1 cup (8 oz./250 ml) sparkling water, chilled
- Cucumber ribbon for garnish (optional)
- Fresh basil sprig for garnish (optional)
Directions
To make the cucumber-basil syrup, in a blender, puree the cucumber and 1/2 cup (4 fl. oz./125 ml) water until it forms a pulpy puree. Pour the mixture into a fine-mesh sieve set over a small bowl. Reserve the cucumber juice and discard the cucumber solids.
In a small saucepan over medium heat, combine 1/2 cup (4 fl. oz./125 ml) of the cucumber juice and the sugar and bring to a simmer, stirring continuously until the sugar is dissolved and the mixture is transparent. Remove from the heat and let cool to room temperature, about 1 hour.
Fill a medium bowl with ice water. In a saucepan over high heat, bring 2 cups (16 fl. oz./250 ml) of water to a boil. Add the basil leaves and blanch for 15 seconds. Drain the basil and immediately plunge the leaves into the ice water. Let stand for 1 minute, then use a slotted spoon to remove the basil from the ice bath and pat dry with paper towels.
Add the cooled cucumber syrup and the basil leaves to a blender and blend on high speed for 1 minute. Double strain into a measuring cup and add a pinch of salt. Cover and refrigerate for at least 1 hour, or up to 1 week.
To assemble the drink, in a highball glass or tumbler, add the lime juice and top with the sparkling water. Gently tilt the glass and slowly pour in 1/2 oz. (15 ml) of the cucumber-basil syrup, or more if desired; stir gently. Garnish with the cucumber ribbon and basil sprig and serve immediately. Makes 1 drink.
Williams Sonoma Test Kitchen