Iced Green Grape, Dried Lime and Sencha Soda with Purple Basil
A sparkling and refreshing drink made with homemade green grape syrup, the deep citrus note of dried lime, chilled sencha tea, and a floral herbal finish from purple basil. Original, elegant, and highly aromatic.
Ingredients
- 300 g seedless green grapes (more algunas mitades extra for decorar if desired)
- 80 g sugar (for the jarabe)
- 360 ml water (divided entre jarabe and infusión)
- 1 unit whole dried lime (pinchada with the punta of a cuchillo)
- 8 g sencha tea (a granel or 4 bolsitas ligeras)
- 12 g fresh purple basil (more leaves extra for decorar)
- 60 ml lime juice (freshly squeezed)
- 720 ml chilled sparkling water (for terminar the bebida)
- 400 g ice (for servir)
- 1 g fine salt (realza the sabor of the jarabe)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, combine the green grapes, sugar, 240 ml (1 cup) water, the pierced dried lime, and the salt. Cook over medium heat until it gently comes to a boil; then reduce the heat and simmer for 12 minutes, lightly crushing the grapes near the end to release their juice. For a temperature reference, keep the mixture very hot but not at a hard boil, around 195-205°F (90-96°C).
- 2
2. Remove the saucepan from the heat, add half of the purple basil, and let it steep for 5 minutes. Strain, pressing on the solids to extract as much liquid as possible. Discard the dried lime and chill the syrup until lukewarm or cold.
- 3
3. Meanwhile, heat the remaining 120 ml (1/2 cup) water to 175°F (80°C). Add the sencha tea, steep for 2 minutes, and strain immediately to prevent bitterness. Let the tea cool completely.
- 4
4. In a pitcher, combine the grape-dried lime syrup with the chilled sencha tea and the lime juice. Add the remaining purple basil and gently bruise it with a spoon to release its aroma without tearing it too much.
- 5
5. Divide the ice among 4 tall glasses. Pour the base mixture into each glass, filling them about halfway.
- 6
6. Top each glass with chilled sparkling water and stir gently once to combine without losing too much carbonation.
- 7
7. Garnish with extra purple basil leaves and, if desired, a few halved green grapes. Serve immediately, well chilled, ideally at 37-45°F (3-7°C).
Chef tips
For livelier bubbles, chill the pitcher, glasses, and sparkling water before assembling the drink. If you want a deeper flavor, let the strained syrup rest in the refrigerator for 30 extra minutes with one more basil leaf, then remove it before serving.
Substitutions
You can replace purple basil with regular sweet basil, though the aroma will be less floral. Sencha can be swapped for a mild green tea. If you cannot find dried lime, use a wide strip of lime peel plus 1 extra tablespoon of lime juice, though the flavor will be less deep.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
