edibleportland.com | 39 BASIL SUMMER SPRITZ by Allison Johansen of The Blooming Table Prosecco 1 Tablespoon Basil Raspberry Simple Syrup (recipe to follow) Juice from ¼ of a small lemon A few fresh raspberries Basil leaves and lemon wedge for garnish In a Champagne flute or coup, pour 1 Tablespoon of basil simple syrup. Gently squeeze the juice from ¼ of a small lemon into the glass. Top with prosecco and garnish with a few fresh raspberries, basil leaves and a lemon wedge. Basil Raspberry Simple Syrup 1 cup Sugar 1 ½ Cups Boiling Hot Water 1 cup of Fresh Basil Leaves ½ cup Raspberries In a heat proof bowl, place sugar. Bring a pot of water to a boil on the stove and once it boils, pour about 1 ½ cups of water over the sugar. Stir to dissolve. In a pint jar, place basil and raspberries. Using a fork, gently mash the raspberries into the basil leaves. Once the sugar water has cooled a bit, pour into the pint jar covering the basil. Place a cap on top and gently shake to stir up the ingredients. Place jar in fridge overnight to chill and flavor.
RkJQdWJsaXNoZXIy MTcxMjMwNg==