This refreshing nonalcoholic drink served at Green Zebra, a vegetarian oriented restaurant in Chicago USA, gets a spicy floral note from pink peppercorns.
8 whole star anise
2 tablespoons whole pink peppercorns plus additional for garnish
1 tablespoon whole cloves
3 cups water
1 cup sugar
1/2 cup fresh thyme sprigs plus 8 additional sprigs for garnish
ice cubes
4 cups chilled club soda
Preparation
Toast anise, 2 tablespoons peppercorns, and cloves in small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 cups water and sugar to boil in medium saucepan. Add spices in cheesecloth. Remove from heat; cover and steep 15 minutes. Add 1/2 cup thyme sprigs; cover and steep 10 minutes longer. Strain syrup into medium bowl. Chill until cold. DO AHEAD Can be made 1 week ahead. Cover and keep refrigerated.
Fill 8 tall glasses with ice. Divide syrup among glasses.
Add 1/2 cup soda to each glass. Garnish with thyme sprigs and peppercorns.
Bon Appetit
1 comment:
this is so yummmmy
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