Summer Spritz Basil-Lime Syrup

Summer Spritz Basil-Lime Syrup for Summer

Schusters Shrub's Summer Spritz Basil-Lime Syrup is a vinegar-based fruit syrup made with lime and basil. Combined with sparkling wine, Prosecco, or sparkling mineral water, it makes for a fresh, herbaceous aperitif, with or without alcohol.

Summer Spritz Basil-Lime Syrup is a fresh, herbaceous aperitif syrup from the Schusters Shrub workshop in the Steigerwald region. Limes provide a zesty fruitiness, fresh basil an exciting herbal note, and apple cider vinegar adds natural acidity. A variety for anyone who likes their glass filled with green, citrusy summer notes.

Zesty lime, fresh basil, green spice

The nose is met with juicy, zesty lime, complemented by the green, slightly peppery scent of freshly picked basil leaves. The aroma alone tastes of summer, herb gardens, and cool drinks in the shade.

On the palate, this translates into a clear interplay of citrus fruit and herbs. Zesty, grassy, and fruity, it shows well in the glass, supported by the vibrant acidity of the apple cider vinegar. Lime and basil get along brilliantly; one provides the fruit, the other the delicate spice, with neither overshadowing the other.

The finish leaves a cool, herbal freshness that quenches thirst and never feels too sweet. It is made from just four honest ingredients: apple cider vinegar, lime, basil, and sugar. There are about 60g of sugar per 100ml, which carries the fruit instead of masking it.

With sparkling wine, with rum, or completely alcohol-free

2 cl over ice cubes, topped with well-chilled Prosecco and a few basil leaves, and your green patio aperitif is ready.

For those who prefer it non-alcoholic, mix the syrup with sparkling mineral water in a 1:7 ratio, perhaps as a Herbal Spritz with ice and lime. Zesty, herbal, and fruity, it makes a refreshing lemonade for hot days.

Mixed with white rum, it becomes a different kind of Basil Mojito. This way, the syrup provides the perfect glass for every guest, from an aperitif with a kick to a cool thirst-quencher with water. The 250 ml bottle lasts for many glasses, as even a small splash brings plenty of freshness.

The syrup is also a fine companion in the kitchen. A splash over tomato and mozzarella, a spoonful in a vinaigrette for leaf salad, or a little added to grilled vegetables, where basil and lime evoke a mild summer evening. That is how the freshness travels from the glass to the plate.

Hanna steeps lime and basil in apple cider vinegar

In her small workshop in the Steigerwald, Hanna Schuster steeps limes and basil leaves in apple cider vinegar for months until their aromas transition into the vinegar all on their own.

Afterward, the fruit and herbs are removed, the fruit vinegar is sweetened with sugar, and it is bottled hot. This is how fruit has been preserved for over 200 years, and without preservatives, the 250 ml bottle will keep for about three years. "In the syrup, the fruit should set the tone," Hanna emphasizes, and that is exactly what you taste in every sip.

Once opened, the syrup does not need to be refrigerated, but it should be kept in a dark place to preserve its fresh green color. With its green herbal note, the Basil-Lime is the freshest of the three Summer Spritz varieties. If you prefer berries, reach for the classic Hibiscus-Raspberry; the entire range can be found under Schusters Shrub syrups.