The May issue of Bon Appetit magazine has a Good Health story on DIY Healthy Sodas, for which we were tapped for our thoughts and recipes.
Meryl Rothstein wrote, "FIZZ ED: Ripe fruit and a carafe of soda water; that's all you need to can your canned soda habit once and for all. At Spur in Seattle, where chefs Brian McCracken and Dana Tough change their menu according to what's growing at nearby farms, serving soda from a bar gun wasn't going to cut it. Like so many chefs across the country who are embracing all things D.I.Y. they started making sodas with the same seaosnal ingredients that go into their dishes. Not only are the results more food-friendly (McCracken and Tough pair their house-made Cucumber, Mint, and Basil Soda with saddle of lamb and English peas), they're also organic and corn-syrup free. "We use ingredients that we go bonkers for," Tough says. "Then we don't have to do much to them to make a good product.""
The story showcases a gorgeous photo of our soda by Gentl & Hyers and goes on to include our recipe along with one from Graham Elliott, Contigo in the Bay area, and Gruner.
We'll share the recipe soon.
Thank you Bon Appetit magazine and Meryl.
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