Hibiscus Elderflower Basil Spritz

Place 2 tall tumbler glasses in the freezer to chill for about 1 hour before serving.

Meanwhile, in a small saucepan over high heat, bring 1 1/2 cups (12 fl. oz./375 ml) of the water to a simmer. Remove from the heat and add the hibiscus tea. Let the tea steep for 10 minutes or according to the package instructions. Remove the tea bags and pour the tea into a pitcher; if using loose-leaf tea, strain the tea into the pitcher. Let cool to room temperature, then whisk in the honey until dissolved. Taste and adjust the sweetness with more honey if desired. The tea can be stored in an airtight container in the refrigerator for up to 4 days.

Pour the remaining 1/2 cup (4 fl. oz./125 ml) water into a SodaStream bottle. Insert the bottle into the SodaStream machine and set to maximum fizz according to the manufacturer’s instructions. Once the water has carbonated, remove the bottle from the machine, pour the carbonated water into the pitcher with the tea and stir gently to combine.

To serve, add 4 basil leaves to the bottom of each chilled tumbler. Pour 1 Tbs. elderflower syrup over the basil leaves in each tumbler. Lightly muddle together the basil and syrup until the flavors are combined but the basil leaves aren’t fully muddled. Add a handful of ice cubes over the muddled basil, then pour the hibiscus tea over the ice, filling the glasses to the top. Garnish each tumbler with a pineapple slice, add a straw, if desired, and serve immediately. Serves 2.

Williams Sonoma Test Kitchen