Publisher Photo
Publisher Photo
Summers mean cookouts in our family. I wanted to use fresh herbs to create a refreshing beverage that had simple ingredients and could accompany any grilled meal. This was the tasty result. —Jennifer Kutsch, Newport News, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 4 cups water
  • 2 cups sugar
  • 1/2 cup fresh mint leaves
  • 2 tablespoons minced fresh lemon verbena
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh rosemary
  • 2 bottles (1 liter each) club soda, chilled
  • 3/4 cup citrus vodka
  • Ice cubes

Directions

In a large saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat; strain. Transfer to a large bowl and cool to room temperature. Cover and refrigerate for at least 1 hour.
Pour syrup into a large pitcher; stir in club soda and vodka. Serve over ice. Yield: 16 servings (3/4 cup each).
Originally published as Botanical Infusion in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p230

Nutritional Facts

3/4 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (25g sugars, 0 fiber), 0 protein.

  • 4 cups water
  • 2 cups sugar
  • 1/2 cup fresh mint leaves
  • 2 tablespoons minced fresh lemon verbena
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh rosemary
  • 2 bottles (1 liter each) club soda, chilled
  • 3/4 cup citrus vodka
  • Ice cubes
  1. In a large saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat; strain. Transfer to a large bowl and cool to room temperature. Cover and refrigerate for at least 1 hour.
  2. Pour syrup into a large pitcher; stir in club soda and vodka. Serve over ice. Yield: 16 servings (3/4 cup each).
Originally published as Botanical Infusion in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p230

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