Lemon Basil Soda Recipe By Tasty Food

LEMON BASIL SORBETTO

Steps:

• In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
• Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
• Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

LEMON-BASIL MOJITO MOCKTAILS

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Place half the basil in a small bowl. With a pestle or wooden spoon, crush basil until its aroma is released. Stir into sugar mixture. Remove from heat; cool completely. Strain; refrigerate until cold., Place 2 cups crushed ice and remaining basil in a 4-qt. pitcher. Using a muddler or a wooden spoon, press basil leaves against ice until their aroma is released. Stir in basil syrup and soda. Serve over crushed ice in tall glasses; squeeze lemon wedges into drink.

LEMON BASIL SPRITZER RECIPE BY TASTY

Steps:

• Make the lemon basil spritzer: In a small pot, combine the water, sugar, and Simple Truth™ Basil. Bring to a boil over high heat, whisking until the sugar dissolves. Simmer for 1 minute, whisking frequently. Remove the pot from the heat and let the syrup steep for 30 minutes. Strain into a heatproof container, discarding the basil leaves, and let cool completely.
• When ready to serve, add 1 tablespoon basil syrup and 1 tablespoon lemon juice to each of 6 glasses and top with 4 ounces Simple Truth™ Italia Prosecco. Garnish with fresh basil leaves and a lemon wheel.
• Enjoy!

CRANBERRY ROSEMARY HERB SODA RECIPE BY TASTY

Steps:

• Add the cranberries to food processor and purée into a smooth paste.
• Add the cranberry purée to a small saucepan with the simple honey syrup and rosemary. Simmer over medium heat for 5 minutes, until slightly reduced. Let cool completely, then strain into an airtight glass container and store in the refrigerator for up to 2 months.
• To serve, mix 1-2 tablespoons of cranberry rosemary syrup with 8 ounces of seltzer water in a glass over ice.
• Nutrition, per 1 tablespoon Calories: 16 Sugars: 4 grams
• Enjoy!

STRAWBERRY LEMON AND BASIL SODA

Steps:

• Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-oz. glass filled with ice cubes and garnish with a strawberry slice.