Cucumber-Basil Sparkler

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