The silly season is officially here and what better way to celebrate than with a deliciously refreshing pet nat spritz? This recipe is brought to us by the incredibly talented Kate Flower—local Perth recipe developer and food stylist—and has been dubbed the Big Easy, which is just what you want come Christmas Day.
The recipe is straight out of her brand new Christmas e-book, A Local Table, which is all about celebrating the local growers and producers who make WA one of the tastiest places to live, so it's fitting that the star of this particular recipe is the Freo Easy Nat—a collaboration between La Violetta winery in Denmark and North Fremantle's Old Bridge Cellars. Of course, if you can't make it to Old Bridge Cellars to pick one up, you can always sub it out for another pet nat or sparkling white.
The e-book has a tonne of other simple but uber-impressive recipes that will make Christmas a breeze, plus to celebrate the launch, Kate is giving away a massive prize pack valued at $1200 and filled to the brim with goodies from local producers and retailers—enter over here.
Once you've done that, go ahead and pour yourself a cocktail.
- 1⁄2 cup ice
- Lemon round
- A few fresh basil leaves
- 2 raspberries, fresh or frozen
- 15ml lemon juice
- 30ml Limoncello
- 15ml basil-infused syrup (or to taste)
- 100ml Freo Pet Nat (or sparkling white)
- 90ml sparkling water
BASIL SIMPLE SYRUP Ingredients
- 1 cup caster sugar
- 1 cup water
- 1 cup fresh basil leaves
- Place the ingredients in your glass in the order listed above and gently stir before serving.
BASIL SIMPLE SYRUP METHOD
- Place all ingredients into a small pot and bring to a boil before lowering to a simmer for around 5-10 minutes before removing from the heat and allowing to steep for 30 minutes, or even overnight for a stronger infusion.
- Pass the liquid through a sieve, to remove the basil, and into a sterilised glass jar.
- Store in the fridge for up to a month.
Like that? Score 20% off A Local Table using the code 3M47UHZ, then check out more recipes here.
Image credit: Kate Flower Food