Cucumber Spritzer with Mint from ‘Rose Water & Orange Blossoms’
Photo: Jason Varney
From Yahoo Food’s Cookbook of the Week: Rose Water and Orange Blossoms by Maureen Abood
Cucumber Spritzer with Mint
Makes 8 servings
My brother Tom has what can only be described as an unquenchable thirst. He is always looking for something lemony and refreshing to drink, so I thought of him when I created this, in hopes that it would quench his thirst. The cucumber syrup, which is a lovely shade of green and has a summery melon like flavor, can be made several days in advance and stored in an airtight container in the refrigerator. A splash of gin or vodka and a big squeeze of lemon juice makes this a satisfying cocktail, one Tom approves of wholeheartedly.
1 cup / 240 mL water 1 cup / 200 g granulated sugar
1 (2-inch / 5 cm) piece fresh ginger, peeled and sliced in 1⁄4-inch / .5 cm coins
5 sprigs fresh mint
3 Persian cucumbers, 2 grated (about 1 cup) and 1 thinly sliced
1 (2-liter) bottle chilled soda water
Juice of 1 lemon
In a small saucepan, combine the water, sugar, ginger, and 10 leaves of the mint, torn or chopped into small pieces. Bring the mixture to a boil, and then reduce the heat to medium and simmer for 2 minutes. Remove the syrup from the heat and stir in the grated cucumber. Place the lid on the pot and steep for 30 minutes. Strain the syrup through a fine mesh sieve and set it aside to cool completely. To make the spritzer in a pitcher, ideally a glass pitcher so the beautiful spritzer is visible, muddle a few mint leaves in a 3-quart / 3 L pitcher. Add the simple syrup, 3 to 4 cups / 700 to 950 mL of ice cubes, a few cucumber slices, the soda water, and the lemon juice. Fill 8 tall glasses with ice cubes, cucumber slices, and mint leaves.
Pour the spritzer into each glass and serve immediately. To make the spritzer in individual glasses, muddle a few mint leaves in the bottom of each glass. Pour a couple of tablespoons of the cucumber syrup into each, and then add ice, a few cucumber slices, and a couple of mint leaves. Pour the soda water into the glasses with a squeeze of lemon juice; stir and serve immediately.
Reprinted with permission from Rose Water & Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen by Maureen Abood (Running Press).
More refreshing drinks to enjoy this summer:
