by wcfoodies
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my 6 recipes »
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wcfoodies's Notes:
Expand1 bunch Thai Basil Ask a question about this ingredient
500 milliliters cold water Ask a question about this ingredient
1/2 pint cherries - sliced in half, stems removed Ask a question about this ingredient
800 milliliters water Ask a question about this ingredient
1/4 cup white sugar (to taste) Ask a question about this ingredient
The night before: remove the Basil leaves from the stems and wash well. Discard any brown/wilted leaves. Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler. Refrigerate overnight.
Ask a question about this stepOnce the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes.
Ask a question about this stepWhen the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary. Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best). You want the juice as clear as possible. Press out any remaining juice from the cherries
Ask a question about this stepOnce the fruit juice is cool, strain the Thai Basil-infused water into the cherry juice.
Ask a question about this stepIf using a Soda Siphon, pour the juice into your pre-chilled Soda Siphon, lock in the CO2 cartridge, shake well, and refrigerate overnight. If using a SodaStream carbonator, pour the juice into the bottle and carbonate, carefully, until the soda is carbonated to your liking. Serve immediately and very chilled.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
You can watch a video on how to make this soda, and more about Brooklyn Soda Works, here:
http://www.youtube.com/watch?v=yte3_B0fteY&list=SL