Recipe of the Week: Amy Pennington's Citrus Mint Fizz

Cool down and fizz up with this refreshing, Vitamin C-packed drink
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This week, Seattle-based chef, urban gardener, author and our very own Seattle mag contributor Amy Pennington reads from her latest book, Fresh Pantry: Eat Seasonally, Cook Smart and Learn to Love Your Vegetables. While you raid the Lake City Farmer's Market this Thursday (open 3 to 7 p.m.!), make sure and stop by the Lake City branch public library at 4 p.m. to hear Pennington's words of wisdom and watch cooking demonstrations as she whips up something delicious with locally-grown ingredients. As Pennington says, "growing your own food is a natural extension of eating healthy and eating well."

Here, she shares one of her recipes that we think is just perfect for a summer day. And while you're perusing the farmers market, keep your eyes peeled for cloves, anise and fresh ginger to help you craft this decadent, fizzy beverage.

Citrus & Mint Fizz
Makes 4 drinks

1 1/2 cups sugar
1/2 cup water
2 tablespoons ground cloves
2 cinnamon sticks
2 whole star anise pods
3 thin slices fresh ginger
1/2 teaspoon peppermint extract
2 cups fresh-squeezed orange juice
1/2 cup fresh-squeezed lime juice

Fizzy water or Seltzer, for serving

In a small saucepan over high heat, combine the sugar, water, cloves, cinnamon sticks, star anise, and ginger. Bring to a boil and stir to dissolve the sugar. Once all the sugar has dissolved, remove from heat and set aside to infuse and cool completely. Once it’s cool, strain out the spices and stir in the peppermint extract.

In large pitcher, combine the orange juice, lime juice, and peppermint syrup. Stir vigorously until well incorporated. You will see little peppermint oil bubbles on the surface of the juice, so work to emulsify and whisk these in as best as you can.

In a highball glass filled with ice, add juice to the halfway-mark and then add fizzy water to fill. Serve immediately,  and stir well in between pourings.

PANTRY NOTE: Leftover syrup can be stored in a small glass jar in the fridge for many weeks or even several months.

For the full recipe and some of Amy's alterations, go here.