If you want a fresh immunity drink recipe with real ingredients, this lemon basil ginger spritzer is a bright place to start. Stir 1/4 cup fresh lemon juice, 1 tablespoon agave, 1 tablespoon finely chopped basil and 1 teaspoon grated ginger together, let it sit for 30 minutes, strain it into two glasses, and top with sparkling mineral water. It tastes crisp and zingy, and it is a nice cold-weather alternative to sugary sodas when you want something citrusy at a fall get-together.
Let the base infuse for the full 30 minutes, then add the bubbles right when you are ready to pour.
Ingredients for two servings
- 1/4 cup fresh lemon juice
- 1 tablespoon agave syrup
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 cups sparkling mineral water
- Ice, optional
Method
- Mix lemon juice, agave, basil and ginger in a small bowl or jar.
- Leave for 30 minutes to infuse, then strain into two glasses.
- Divide the sparkling water between the glasses, add ice if you like, and serve.
Make the texture work for your glass
| Choice | What changes |
|---|---|
| Fine sieve | Holds back chopped basil and larger ginger pieces; some fine sediment can remain |
| Paper filter | Catches finer particles but takes longer; filter the still base before adding bubbles |
| Water last | Keeps carbonation out of the infusion and straining steps |
Grate the ginger on a fine grater and measure it after grating. Keep the sparkling water cold and sealed until the base is strained. Split the still base evenly first, then add 1 cup of sparkling water to each glass, so one glass doesn’t end up with most of the ginger and sweetener.
This recipe uses fresh ginger, not ginger syrup. Syrup adds more sweetener, so it isn’t a teaspoon-for-teaspoon swap. The mocktail pantry guide explains the difference between concentrated syrups and ready-to-drink mixers. If you want a fruity drink with a ginger-beer mixer, try the peach mule .
