Iced Roasted Strawberry, Lime and Hibiscus Tea Soda with Lemon Basil

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the strawberries on a small tray, toss them with 25 g sugar, the zest of 1 lime, and the salt, and roast for 18 to 20 minutes at 200 °C / 400 °F until very juicy and lightly concentrated.

2. 2

   2. While the strawberries roast, bring 250 ml water almost to a boil. Once very hot, pour it over the dried hibiscus tea and steep for 8 minutes. Strain and add the remaining 25 g sugar while still warm. Let cool.

3. 3

   3. Transfer the roasted strawberries and all their juices to a pitcher or tall container. Add the lime juice and 6 g lemon basil. Blend or mash until you have a thick but pourable base.

4. 4

   4. Add the cooled hibiscus tea and the remaining 250 ml water to the pitcher. Stir well and strain if you prefer a smoother texture. Chill the base for 5 minutes so it is thoroughly cold.

5. 5

   5. Divide the ice among 4 glasses. Add a few leaves of the remaining lemon basil to each glass and pour in the base until each glass is about two-thirds full.

6. 6

   6. Top each glass with chilled sparkling water, stirring gently so the bubbles stay lively. Garnish with extra lemon basil and, if desired, a thin lime slice. Serve immediately.