Daniel Shoemaker cleverly combines dill, cilantro and cantaloupe juice in a soda that echoes the botanical flavors of the Southside’s gin and mint. The soda can be mixed into cocktails, but it’s fantastic all by itself.
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1 1/2 cups Demerara or other raw sugar
6 ounces water
2 tablespoons chopped dill fronds
2 tablespoons chopped cilantro
20 ounces fresh cantaloupe juice (from 1 medium cantaloupe, juiced and
How to Make It
In a medium saucepan, stir the sugar with the water over low heat until dissolved. Add the dill and cilantro and simmer for 10 minutes. Remove from the heat and let steep for 20 more minutes.
Strain the herb-infused syrup into a bowl and stir in the cantaloupe juice. Pour into a soda siphon (see Note) and refrigerate until chilled, about 1 hour. Seal the canister, shake hard and charge according to the manufacturer’s directions with 1 or 2 CO² chargers. Dispense the soda into 8 chilled pilsner glasses.
Soda siphons and CO² chargers are available at kitchenware shops and surlatable.com.
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