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Rhubarb-Lemongrass Spritzer with Blackberries and Opal Basil |
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Recipe Courtesy Dan Thiessen of O/8 and Twisted Cork
Serves 4 | Prep Time: 10 minutes
from Edible Seattle Summer 2008
Locally-made Dry Soda, sweetened only with pure cane sugar, makes a great base for non-alcoholic drinks. This light, fizzy concoction gets good flavor and gorgeous color from opal basil, a pretty purple variety common in Southeast Asia, but available at local markets. If you can’t find it, substitute Thai or regular basil.
1/4 cup blackberries
6 opal basil leaves
1 tablespoon minced lemongrass
1 bottle rhubarb Dry Soda
1 bottle lemongrass Dry Soda
4 lemongrass spears
Muddle the blackberries, basil, and lemongrass in a large container. Add two cups of ice and the Dry Sodas, and shake gently. Strain and serve in champagne flutes with lemongrass spears as garnishes.
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