1Bring 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. Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
2Put juice mixture back on the stove and bring to a simmer until sugar dissolves. Add mint and continue cooking until reduced 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.
3Pour 1 part saft, 1 part liqueur, 2 parts club soda over ice. Add a sprig of mint and you’ve got yourself a tasty beverage.
Originally created for the W Hotel in New York, the Bond St. Sparkler is the epitome of a seasonal twist on a classic champagne cocktail such as the Bellini. Add a bit of flair to your next brunch and pour a sparkler inspired by the seasonal fruits available to you. It is sure to please.
Bill Nye on Food
Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs.
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