🧊 Tamarind-Ginger Spritz with Basil Ice Cubes
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A tangy, effervescent summer sipper with a gingery kick, sweet-sour tamarind, and herb-flecked basil ice that melts into magic.
When the basil’s booming and the heat won’t quit, I start looking for new ways to make drinks that feel special—especially when they’re alcohol-free. This tamarind-ginger spritz with basil ice cubes has become one of my favorite garden party (or Tuesday afternoon) refreshers.
It’s tart and slightly earthy from tamarind, sparkling and spicy from ginger, and rounded out with garden-grown basil frozen into pretty green-flecked cubes. It’s the kind of drink that feels thoughtful, even though it’s delightfully simple—and yes, it’s just as good in a mason jar as it is in your fanciest glass.
📌 Why You’ll Love This Recipe
- ✅ Non-alcoholic and ultra-refreshing
- ✅ Tangy, fizzy, sweet, and herbal
- ✅ Garden basil takes center stage
- ✅ Gorgeous presentation with zero fuss
- ✅ Easy to batch for parties or prep ahead
📌 Quick Reference
- Prep Time: 10 minutes (plus freeze time)
- Cook Time: 5 minutes
- Total Time: 2 hours (including ice freeze)
- Servings: 4
- Dietary Info: Vegan, Gluten-Free
⭐ Key Ingredients at a Glance
tamarind paste • ginger • sparkling water • sugar or honey • fresh basil
📌 Ingredients
For the Basil Ice:
- ½ cup fresh basil leaves, finely chopped
- 1½ cups water
For the Spritz Base:
- 2 tablespoons tamarind paste (see notes)
- 1 tablespoon grated fresh ginger
- 3 tablespoons honey or maple syrup (to taste)
- Juice of 1 lime
- ½ cup water (for simmering)
- 2½–3 cups sparkling water or club soda
📝 Substitutions & Notes:
- Use tamarind concentrate or paste from the international aisle (look in Indian, Thai, or Latin sections—or online at Thrive Market or Amazon).
- If using a tamarind block (often sold in slabs), soak 2 tablespoons in hot water for 10–15 minutes, then mash and strain to make your own paste.
- Add lemon juice for brightness if your tamarind is more mellow or aged.
- Want a spicier twist? Add a slice of jalapeño or a pinch of Aleppo pepper during the simmer.
- Want bubbles and caffeine? Sub sparkling water with iced black tea + soda
📌 Step-by-Step Instructions
🌿 1. Make the Basil Ice
Chop basil finely and add to ice cube trays. Fill with water and freeze for at least 2 hours.
Tip: Use boiled and cooled water for crystal-clear cubes.
🔥 2. Simmer the Base
In a small saucepan, combine tamarind paste, ginger, sweetener, lime juice, and ½ cup water.
Simmer gently for 3–5 minutes, stirring to dissolve and blend. Let cool, then strain.
🧊 3. Build the Spritz
Fill glasses with basil ice cubes. Add 2–3 tablespoons of tamarind-ginger syrup.
Top with sparkling water, stir gently, and taste for sweetness or tartness.
🍋 4. Garnish & Serve
Garnish with a basil sprig, lime wheel, or extra slice of ginger.
Serve immediately for best fizz and color contrast.
📌 Serving & Pairing Ideas
- Serve alongside Chili-Lime Pickled Okra or Zucchini Fritters
- Great for mocktail bars, summer potlucks, or evening porch hangs
- Make it spicy: add a slice of fresh chili or rim glass with tajín
📌 Storage & Make-Ahead Tips
- Tamarind base: Store in fridge up to 5 days
- Basil ice: Make up to a week ahead
- Fully mixed spritz: Best served immediately for max fizz
- Batch tip: Multiply syrup x4 for a party jug—let guests top their own
📌 Final Thoughts
This fizzy garden spritz is a toast to summer’s contrast: cooling yet spicy, sweet yet sharp, bold yet herbal. It’s a beautiful way to honor the herbs you’ve grown and the thirst you’ve earned.
If you make it, tag @SouthernSoilSunshine—I’d love to see those basil ice cubes in action! And if you love garden drinks, try our Lemon-Basil Sorbet or Lemongrass-Ginger Iced Tea for more herbal refreshment.
