This all started with Indian food, strangely enough. The night before our recent trip to San Diego we were out running errands and needed good takeout food something fierce. We pulled into the nearest strip mall where there was a small, plain sign that said something about vegetarian Indian food. That was all we needed to see.
Once our order was placed, we walked out to see what else this little line of stores had to offer. Wouldn’t you know it – a few doors down there was an Indian market. Yes please!
I stocked up on random goodies like cardamom pods, tamarind chutney, and something I had (for some unknown reason) never purchased before: rose water.
Combine this new and exciting purchase with a sudden explosion in the presence of strawberries, and I knew it was time for a super refreshing drink.
I get the feeling this is something I’m going to be doing a lot of as the weather warms up. Not the exploding, but the making of fruity, fizzy drinks.
Are you ready for your 10 second lesson in fruity, fizzy drink making? Brace yourself.
Cook some chopped up fruit with water, sugar, lemon zest, and rose water. Strain and cool. Pour into huge glasses full of ice, then top off with sparkling water.
BOOM. That’s it. You’re done.
Or… you could forget the ice and replace the sparkling water with champagne. Or prosecco?
I’ll have to get back to you on that last one. For your safety though, Josh and I polished off a bottle of champagne on Sunday just to make sure that substitution is a good idea. Turns out it is. We’re looking out for you.
The strawberry syrup can be made ahead and stored in a covered container for a few days in the fridge.
Yields: About 5 cups of syrup, which will make 10-12 non-alcoholic or enough alcoholic drinks for a huge crowdPrint