Just saying the word Spritzer over and over again makes me feel cool- like temperature cool, not the hip cool.
I guess it’s a fancy word for sparkling water, and you know I can pull of fancy if I try really really hard, right. You can use this Melon and Kiwi Agua Fresca as evidence if you don’t believe me.
I fancified my spritzer water even more by adding basil syrup and fresh mango puree. Basil what? Where do I even buy that I can hear you screaming.
But you won’t be buying it, you’ll be making it and it’s so damn easy. The best way to sweeten a lemonade or a cool summer drink like this is not to dump a bucket of sugar straight into it and hope that it dissolves, I can feel my teeth groaning at that prospect. No, please don’t do that. Make a simple syrup of sugar and water and soak some fresh herbs in it to boost that syrup flavor.
It’ll blow you away.
Check out your grocery store for some mangoes. Make sure to give them a good squeeze because most of the time they’ll be rock hard, and we don’t want that. You could wait until they ripen, but who has time for that? Not me, It’s 85 outside and I want my spritzer like…yesterday.
One you find some mangoes which are soft to the touch and leave a little dent when you press them, you can peel them and transfer the pulp to a blender. Mix the mango with some apple juice to make THE most delicious puree ever.
You’re almost there.
Add sparkling water to some of the puree and then add the basil syrup. Taste and adjust the spritzer if you need to. If it’s too sweet, just add a splash more water.
This is your drink and it all depends on your taste.
Yes it will taste amazing just like this.
Yes you could add some Prosecco and get major high fives from all of your friends on a sunny afternoon, sitting on the patio.
Do it, and have a fantastic weekend!
Mango and Basil Sparkling Spritzer
For The Syrup
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup basil leaves
- 6 mangoes
- 1/2 cup apple juice
- 1 large bottle sparkling water
- In a pan, add the water and sugar. Bring to a boil and simmer on low for around 10 minutes and the mixture has slightly thickened.
- Add the basil leaves and let soak for at least an hour or overnight for maximum flavor.
- Peel the mangoes and detach the flesh from the center stone.
- Add the mango flesh to a blender and then add the apple juice.
- Blend until smooth and thick but pourable, if it's too thick just add a little more apple juice.
- Combine 2 cups of puree and the bottle of sparkling water in a large pitcher.
- Add about 3/4 cup of the syrup and taste.
- Serve cold over ice.
- Garnish with fresh basil leaves.