The Ischnoderma Spritz is a sweet-and-sour zero proof cocktail that pairs Resinous polypore, Ischnoderma resinosum, with rosemary and hibiscus. Its ruby-red color and blend of mushroom and herbs make it sweet, tart and a little unexpected. Perfect for a lovely night in. Makes 1 quart of syrup. Leftover mushroom broth makes a great vegan substitute for beef broth.
Ischnoderma Spritz
The Ischnoderma Spritz is a sweet-and-sour zero proof cocktail that pairs Resinous polypore, Ischnoderma resinosum, with rosemary and hibiscus. Its ruby-red color and blend of mushroom and herbs make it sweet, tart and a little unexpected. Perfect for a lovely night in. Makes 1 quart of syrup. Leftover mushroom broth makes a great vegan substitute for beef broth.
Ingredients
- 6 ½ c water divided to 4 c and 2 ½ c
- 2 c Ischnoderma resinosum 50 g, dried slices of Resinous polypore
- 1 oz fresh rosemary 25 g, 6-8 stems
- 1 ½ tsp dried thyme
- ⅓ c dried hibiscus 10 g
- 1 ½ c sugar 300 g
- 5 tbsp lemon juice from 1-2 lemons
- ice cubes for serving
- bubbly water for serving
Instructions
- In a medium pot, bring 4 cups water to a boil. Once boiling, add the dried resinous polypore, then cover and reduce heat to maintain a simmer. Simmer for 45 minutes.
- Set a strainer over a bowl and strain out the liquid. You should have about 1 ½ to 2 cups of mushroom broth. Set the mushroom broth aside.
- (optional) Use a potato ricer to squeeze extra liquid out of the leftover mushrooms.
- Note: for a stronger mushroom flavor in the syrup, simmer down the strained mushroom broth, uncovered, until its volume has been reduced to about ⅓.
- Strip the rosemary leaves from the stems and bruise them with a knife to help release their flavors. Place the rosemary leaves, thyme, hibiscus, and sugar in a heat-proof sterile quart jar.
- Bring the remaining 2 ½ cups of water to just shy of a boil, then pour into the jar with the herbs. Give it a good stir, then cover the jar and let steep for about 45 minutes.
- Place a strainer over another sterile quart jar, and strain the rosemary syrup into the second jar.
- Add the lemon juice and ½ cup of your mushroom broth, to obtain 1 quart of the syrup.
- To serve, place a few ice cubes in a glass, then pour in about 1 part syrup-broth mixture to 4 parts bubbly water. Give it a quick stir, then taste. Add more syrup or bubbly water as desired. Enjoy!
- Extra syrup can be frozen.
Notes
Makes 1 quart of syrup including the broth.
For a stronger mushroom flavor, simmer the mushrooms for a few hours, adding more water as needed, then after straining, concentrate the broth by simmering uncovered on the stove until the liquid is reduced to about ⅓ its volume.
Servings are estimated at 1 ounce each, so there would be about 32 servings (1 part in the recipe) in the 1 quart of syrup.
Nutritional facts are per serving.
Nutrition
Calories: 38kcalCarbohydrates: 10gProtein: 0.04gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 9mgFiber: 0.1gSugar: 9gVitamin A: 35IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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