DRINK UP

Basil And Citrus Oil Sparkling Lemonade

Prep time: 10 minutes (plus resting time for the oleo sacchrum)

Makes: 4-5

For the oleo sacchrum

2 large organic lemons

Leftover stems from basil plant pot

125g SpinneysFOOD Extra Fine Caster Sugar

For the lemonade

6 tbsp lemon and basil oleo sacchrum

120ml lemon juice

600ml cold soda water

To serve

SpinneysFOOD Ice Balls

Lemon slices

SpinneysFOOD Fresh Basil

Tips from The Tasting Class

Think twice before discarding citrus peels and herbs stems.

These are packed with aromatic oils, which can be used to flavour oils and beverages.

The recipe I’ve shared here introduces brighter flavours into a simple lemonade by the addition of oleo saccharum (oil sugar). It is also a great way to make use of leftover peels and herb stems.

Sugar is hygroscopic, meaning it attracts any moisture around it. Hence, the crystals break down, extract and absorb the fragrant oils present in peels and stems once they’ve been throughly mixed together. It is essential to allow the mixture to rest, but you can stir it occasionally to help the sugar dissolve.

Oleo sacchrum can also replace sugar in baked goods to add a depth of flavour. Try making it from grapefruit, orange, mandarin or lime peels, pear or apple peels, watermelon or pineapple rinds, or rosemary and sage.

3 to try

ANTIPODES

Sourced from New Zealand’s deepest, high-quality artesian acquifer, Antipodes is a soft mineral water with an almost sweet taste. antipodes.co.nz

Vitamin Well Reload

Sweetened only with fruit sugar, Reload contains magnesium, which balances electrolytes, and vitamins B and D. vitaminwell.com

Hawa Water

Locally-made Hawa Water has a fresh, light taste and is sodium-free. It’s available in returnable glass bottles. hawawater.com

1 To make the oleo sacchrum, peel the lemons (avoiding the pith as much as possible) and place the peels in a bowl. Place the leftover basil stems in the same bowl. Add the sugar. Using a masher or pestle, muddle the mixture so that the peels and stems release their oils. Rest for 30 minutes to 2 hours. The mixture will look damp and syrupy after this period. 2 Juice the 2 peeled lemons. 3 In a 1 litre jug, combine the oleo sacchrum (excluding the peels and stems) and lemon juice, stirring to dissolve any remaining sugar crystals. 4 Top with the soda water and give it a gentle stir to avoid losing bubbles. Add the ice to four glasses. 5 Pour the lemonade mixture into the glasses. Add lemon slices and basil to the lemonade and serve.