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Cherry Basil Soda




Source of Recipe


Andrew Schloss


List of Ingredients




1 qt pitted, stemmed cherries
1/4 C granulated sugar
1/8 tsp sea salt
1/4 C chopped fresh basil leaves
1 tsp lemon juice
seltzer water, chilled

Recipe



Combine cherries, sugar and salt in a small saucepan. Cook over medium heat,stirring often, until cherries are soft and have released their juices. Puree the mixture in a blender or food processor. stir in the basil and let cool.
Once the mixture is cool, strain it, you should have about 2 cups of juice. Stir in the lemon juice. The puree will keep in the refrigerator for 2 days but is best used immediately.
Combine equal parts puree and seltzer in a tall glass(or adjust ratio to taste). Stir, until just blended. add ice and serve. CO2 according to manufacturers directions. Siphon-charged sodas can be stored in the siphon, in the fridge for up to 5 days. Dispense as desired into tall glasses filled with ice and serve.