Using these fresh herbs in a variety of ways is a pleasure, and I like to serve this cooler instead of lemonade when people drop by. Try it with your fresh basil and mint and more!
Lemony Fresh Herb Coolers
Makes about 8 drinksThe combination of fresh basil, cilantro, mint and tarragon makes an unusually refreshing drink.2 cups water1/2 cup granulated sugar2 cups [packed] basil leaves and small sprigs1 cup [packed] cilantro leaves and small sprigs1 cup [packed] mint leaves and small sprigs 2 Tablespoons tarragon sprigs2 teaspoons finely grated lemon zest1 Tablespoon fresh lemon juiceCold club sodalemon twists and mint sprigs for garnish In a medium saucepan, combine the water and sugar and bring to a boil, stirring, until the sugar dissolves. Reduce the heat to medium and simmer for 5 minutes; let the sugar syrup cool. In a blender or food processor, combine the sugar syrup with the basil, cilantro, mint, tarragon, lemon zest and lemon juice. Puree this mixture. Let stand for 1 hour, then strain through a coarse sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible. For each drink, pour 1/4 cup of the fresh herb syrup over cracked ice and fill with club soda. Garnish the drinks with a lemon twist and mint sprigs and serve. Refreshing! Recipe courtesy of Chef Bev Shaffer
is a chef, food and travel writer (she authored the popular “Ask Bev”
column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!
), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak”
and “Eat Plants”
can be reached through her website, www.bevshaffer.com