Nectarine Open Shutters

A ripe nectarine brings a floral sweetness that's a little more delicate than peach. Basil makes the combination interesting without needing syrup, while a squeeze of lemon keeps the finish crisp. Thin slices release flavor more readily than thick wedges; gently pressing two or three helps too. Keep the skin on for a little color in the glass. This is a quiet, lightly flavored drink rather than something that will taste like juice.

Ingredients

• 5 oz Cold water
• 1/2 fruit Ripe nectarine, pitted and sliced
• 2 leaf Basil leaves
• 1/4 oz Lemon juice

Make it

1. Prepare the fruit and herbs as listed. Mash soft fruit to release juice; lightly press herbs or thin ginger slices without shredding them.
2. Add the still juices and stir. Strain out seeds, skins or herb pieces if you prefer a smoother texture.
3. Stir in the cold water. Let fresh fruit, herbs or ginger infuse for 5 minutes, then remove the ginger or herb sprigs when the flavor suits you. Serve chilled.

Benefits

Lemon · a little vitamin C

Using lemon with nectarine and basil brings vitamin C for absorbing iron from plant foods, along with a clean citrus sharpness.

Nectarine, basil, and lemon

The nectarine contributes a mellow stone-fruit sweetness to basil and lemon, giving you a specific flavor combination to reach for instead of a default pour.