eat make read

This week’s happy hour beverage was inspired by Martha. In fact, it graced the cover of her latest issue. The picture looked so lovely and refreshing and when I looked up the recipe, it was a no brainer. Saft is basically a simple syrup, with a little more going on. I used a combination of fresh strawberries and rhubarb, combined with ginger, sugar, water and fresh mint leaves.

Martha’s recipe doesn’t call for booze, but I’m always looking for a way to slip a little in, so I added a little pomegranate liqueur along with the club soda. The addition of mint leaves adds a perfect touch to the sweet, summery beverage. Good stuff!

I hope you have a fabulous weekend!

Saft Sparkler with Pama
modified (cut in half with a few other tweaks) from this martha recipe
makes 10-12 drinks

4 cups fresh berries, I used strawberries and rhubarb
1 piece fresh ginger (3 inches), thinly sliced
2 cups water
1 cups sugar, plus more as needed
4 sprigs fresh mint

club soda
pomegranate liqueur, or other booze of choice

1
Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
2
Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.
3
Pour 1 part saft, 1 part lique, 2 parts club soda over ice. Add a sprig of mint and you’ve got yourself a tasty beverage.

Cheers!