Thai Basil Lemongrass Fizz

Name: Thai Basil Lemongrass Fizz
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 stalks (70 g) fresh lemongrass stalks, outer dry layers removed, tough green tops and root end trimmed, then bruised and thinly sliced; ½ cup (100 g) granulated sugar; ½ cup (120 ml) water; 1 cup, packed (20 g) Thai basil leaves, leaves picked from stems, plus 4 small sprigs reserved for garnish (counted separately below); ½ cup (120 ml) fresh lime juice, freshly squeezed from about 4 limes, seeds removed; 3 cups (450 g) ice cubes; 2½ cups (600 ml) soda water, very cold, from a freshly opened bottle; ⅛ tsp (0.7 g) fine sea salt, a tiny pinch, added to the syrup (optional); 4 small sprigs (8 g) Thai basil sprigs, with leaves attached, kept in cold water until serving; 1 whole (70 g) lime, cut into 8 thin wheels, with 4 wheels reserved for garnish and the rest for juicing

From the MyKitchenBank Kitchen

A bright, alcohol-free sparkler: Thai basil is gently muddled with fresh lime juice and a homemade lemongrass syrup, then topped with ice-cold soda water. Anise-like basil, citrusy lemongrass and tart lime make it refreshing and aromatic.

Prep: 23 min
Cook: 7 min
Wait: 30 min
Total: 1 hr
Makes: 4 drinks (about 10 oz / 300 ml each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the lemongrass syrup
2 stalks (70 g) fresh lemongrass stalks, outer dry layers removed, tough green tops and root end trimmed, then bruised and thinly sliced
½ cup (100 g) granulated sugar
½ cup (120 ml) water
For the drinks
1 cup, packed (20 g) Thai basil leaves, leaves picked from stems, plus 4 small sprigs reserved for garnish (counted separately below)
½ cup (120 ml) fresh lime juice, freshly squeezed from about 4 limes, seeds removed
3 cups (450 g) ice cubes
2½ cups (600 ml) soda water, very cold, from a freshly opened bottle
⅛ tsp (0.7 g) fine sea salt, a tiny pinch, added to the syrup (optional)
For garnish
4 small sprigs (8 g) Thai basil sprigs, with leaves attached, kept in cold water until serving
1 whole (70 g) lime, cut into 8 thin wheels, with 4 wheels reserved for garnish and the rest for juicing

Equipment (10)

Small saucepan (1-quart / 1-liter)
Chef's knife and cutting board
Rolling pin or back of a heavy knife, for bruising lemongrass
Fine-mesh strainer
Heatproof jar or measuring cup (at least 8 oz / 250 ml)
Citrus juicer
Muddler or wooden spoon handle
4 tall glasses (12 oz / 350 ml)
Long bar spoon or chopstick
Liquid measuring cup

Steps

Before you start

Make the lemongrass syrup first. It needs about 30 minutes to steep and cool before you build the drinks.
Chill the soda water in the fridge for at least 2 hours so it stays fizzy. Warm soda goes flat quickly.
Use fresh limes. Bottled lime juice tastes flat and will make the drink taste dull.
Put 4 tall glasses (12 oz / 350 ml) in the freezer 15 minutes before serving if you have room.

1
Prep the lemongrass
- Cut off the root end and the tough green tops of the 2 lemongrass stalks, then peel away the dry outer layers until you reach the pale, tender core.
- Whack the stalks along their length with a rolling pin or the back of a heavy knife 4–5 times to bruise them and release their oils.
- Slice thinly into rounds about ⅛ inch (3 mm) thick.
+ Show details− Hide details
Ready when: The lemongrass smells strongly lemony and the pieces are split and fibrous.
Tip: Thin slices release far more flavor than chunks, so don't skip the slicing.
2
Simmer the syrup
- Combine the sliced lemongrass, sugar, water and the pinch of salt (if using) in a small saucepan.
- Set over medium heat and stir until the sugar dissolves.
- Bring to a gentle simmer, then reduce to medium-low and simmer for 5 minutes without stirring.
+ Show details− Hide details
Ready when: The sugar is fully dissolved, the liquid is clear and golden-pale, and the kitchen smells of lemongrass.
Tip: Keep it at a gentle simmer. Hard boiling reduces the syrup too much and makes it too thick.
3
Steep and cool
- Remove the pan from the heat, cover, and let the syrup steep for 20 minutes.
- Then set the pan in a bowl of ice water or move it to the fridge for about 10 minutes until completely cool.
- Meanwhile, chill your glasses if you have space.
+ Show details− Hide details
Ready when: The syrup is cool to the touch and has a strong lemongrass aroma.
Tip: Adding warm syrup to the glass melts the ice fast and makes the soda go flat.
4
Strain and juice limes
- Pour the cooled syrup through a fine-mesh strainer into a jar or measuring cup, pressing the lemongrass with a spoon to extract every drop.
- You should have about ½ cup (120 ml) of syrup.
- Cut the lime for garnish into 8 thin wheels, setting aside 4 for garnish.
- Juice the remaining limes to get ½ cup (120 ml) juice, and strain out the seeds.
- Keep the basil sprigs for garnish in a glass of cold water.
+ Show details− Hide details
Ready when: You have about 120 ml of clear syrup and 120 ml of lime juice.
Tip: Roll the limes firmly on the counter before cutting. They will give more juice.
5
Muddle the basil
- Divide the Thai basil leaves (about 5 packed tablespoons / 5 g per glass) among the 4 glasses.
- Add 2 tablespoons (30 ml) of lime juice to each glass.
- Press the leaves gently with a muddler 5–6 times, just enough to bruise them and release their fragrance, without shredding them.
+ Show details− Hide details
Ready when: The leaves are darkened and bruised but still mostly whole, and the glass smells strongly of basil and anise.
Tip: Over-muddling releases bitter chlorophyll, so press and twist lightly instead of pounding.
6
Add syrup and ice
- Pour 2 tablespoons (30 ml) of the lemongrass syrup into each glass.
- Stir briefly with a bar spoon to combine with the lime juice and basil.
- Fill each glass to the top with ice, about ¾ cup (110 g) per glass.
+ Show details− Hide details
Ready when: The glasses are filled with ice and the base looks lightly green and cloudy.
Tip: Taste the base with a spoon: it should be quite tart and sweet because the soda will dilute it. Add 1 teaspoon more syrup if it's too sharp.
7
Top with soda
- Slowly pour about ⅔ cup (150 ml) of very cold soda water into each glass, tilting the glass and pouring down the side to keep the bubbles.
- Stir once, gently, from the bottom up with a long spoon to mix the base through the soda.
+ Show details− Hide details
Ready when: The drink is evenly pale green, fizzing, and the glass is filled to about ½ inch (1 cm) below the rim.
Tip: Stir only once, since more stirring knocks out the carbonation.
8
Garnish and serve
- Slap each basil sprig lightly between your palms to wake up its aroma, then tuck one into each glass.
- Slit each reserved lime wheel to the center and perch it on the rim.
- Serve immediately with straws.
+ Show details− Hide details
Ready when: Glasses are frosty and bubbles are still rising.
Tip: Serve right away, because the basil flavor turns grassy if the drink sits longer than 15 minutes.

Good to know

Tips

Smack the basil sprigs for garnish between your palms before using them. This releases the aroma you smell as you sip.
Don't use the tough upper green part of the lemongrass; only the pale lower 4–5 inches (10–12 cm) are tender and sweet enough.
Adjust sweetness per glass: add an extra teaspoon of syrup for a sweeter drink or an extra squeeze of lime for more tartness.
For a party, make a base of the lime juice and syrup in a pitcher, but muddle the basil in each glass and add the soda last.

Make ahead

"The lemongrass syrup can be made up to 7 days ahead and kept in a sealed jar in the fridge. Squeeze the lime juice up to 8 hours ahead, covered and chilled. Muddle the basil and assemble each drink just before serving."

Storage & reheating

"Assembled drinks do not store well and are best drunk within 15 minutes. Leftover lemongrass syrup keeps in a sealed jar in the fridge for up to 7 days, or frozen in an ice cube tray for up to 3 months (thaw in the fridge). Fresh lime juice keeps 1 day in the fridge. Do not store the drink at room temperature."

Substitutions

Thai basil leaves → Italian sweet basil plus 4–5 fresh mint leaves per glass. The flavor will be less anise-like and more herbal, but still fresh.
fresh lemongrass stalks → 2 tablespoons lemongrass paste (from a tube) or 4 strips of lemon zest. Paste can be stirred into the hot syrup and strained; zest gives a lemony note but less of lemongrass's floral aroma.
granulated sugar → ¼ cup (85 g) honey or agave plus ⅓ cup (80 ml) water. Use the same method; honey adds its own flavor, so the drink will taste a bit richer.
soda water → Sparkling mineral water or unflavored seltzer. Choose one with strong, fine bubbles. Avoid tonic water, which adds bitterness and sugar.