Aloe Cucumber Refresher

Betty Fraser, Top Chef Season 2


Makes 24 8-ounce servings

Ingredients

• 1 1/2 c. granulated sugar
• 1 1/2 c. water
• 1 pound fresh ginger, cut in 2 inch chunks
• 1/2 c. fresh basil leaves plus 24 leaves for garnish
• 2 large English cucumbers
• 1 liter sparkling water
• 1/2 c. aloe juice

Directions
Ginger basil syrup:

• Mince ginger chunks together with basil leaves.
• Set aside.
• In a medium saucepan, bring water and sugar to a boil over medium heat. Stir well to dissolve sugar.
• Add ginger and basil mixture to the syrup and reduce heat to simmer.
• Simmer for 30 minutes.
• Strain and cool.

Cucumber juice

• Roughly chop one and a half cucumbers and thinly slice the remaining half cucumber for garnish.
• Place chopped cucumbers in a blender with 2 tablespoons of sparkling water.
• Blend on a low speed until cucumber is pureed.
• Add more water, 1 tablespoon at a time if mixture is too thick.
• Strain through a fine mesh sieve, discarding cucumber pulp and reserving cucumber juice.

To serve

• Fill an 8 oz glass with ice.
• Add 2oz-3oz each, to taste, of ginger/basil syrup, aloe juice, and cucumber juice.
• Top with a splash of sparkling water.
• Garnish with remaining basil leaves and cucumber slices.