Ingredients:
- 1 bottle (750ml) dry white wine
- 1 cup water
- 1 cup fresh lemon juice
- 1 cup sugar
- Zest of 5 lemons
- 1 bunch fresh lemon thyme or pineapple sage, plus more sprigs for garnish
- Chilled tonic water for serving
Directions:
In a large pot over medium-high heat, combine the wine, water, lemon juice and sugar and bring to a boil. Reduce the heat to medium-low, add the lemon zest and simmer for 5 minutes. Remove from the heat and add the bunch of herbs. Let steep for 15 minutes.
Pour the syrup through a fine-mesh sieve into a freezer-safe bowl, discarding the lemon zest and herbs. Nestle the bowl in a larger one filled with ice water and let cool. Place in the freezer until the syrup reaches a slushy consistency, 1 to 1 1/2 hours.
To serve, fill a double old-fashioned glass or a wineglass one-third full with the slushy syrup, then top with chilled tonic water. Garnish each drink with a small herb sprig. Makes eight 12-oz. drinks.
Recipe Courtesy of Dan Barber, Blue Hill.