This fresh and flavoursome take on a white wine spritzer is often made with ‘seltzer’ in America, which is simply sparkling water. You can also use sparkling mineral water, soda water, tonic water or ginger beer.
- 1 cucumber
- 4 ice cubes
- 100 ml white wine
- 100 ml sparkling water
- 1 sprig fresh mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Use a peeler to make a long cucumber ‘ribbon’ to line a wine glass. Add ice to the glass, then equal parts white wine and sparkling water.
Garnish with fresh mint.
Recipe from The Forest Feast by Erin Gleeson, with photographs by Erin Gleeson. Published by Stewart, Tabori & Chang.