Ingredients
Fermented fruit syrup
- 500 gripe fruit, such as apricot, plum or fig
- 250 ggranulated sugar
- 500 mlwater
- 1 tbsplemon juice
Herb syrup
- 200 ggranulated sugar
- 200 mlwater
- a large handful of fresh herbs, such as lemon verbena, mint, sage or basil
To build one glass
- 40 mlfermented fruit syrup
- 15 mlherb syrup
- sparkling water or soda water, to top
- ice cubes
To garnish
- edible flowers
- fresh herb sprigs
- a slice of the fruit used
- a strip of citrus peel
Directions
- Wash the fruit, remove any stones, and chop it roughly. Put it in a clean wide jar with the sugar and the lemon juice. Crush it lightly with a spoon so the sugar starts drawing out the juice. Add the water and stir it once to combine everything. Cover the jar with a cloth held on with a band, not with a sealed lid.
- Leave it at room temperature and stir it once or twice a day. By the second day you should see small bubbles rising when you stir. Discard it and start again if any fuzzy mould appears on the surface.
- Strain the syrup through a sieve, pressing the fruit lightly. Bottle the syrup and keep it in the fridge, where it will keep for two weeks.
- Put the sugar and water in a small pan and heat it until the sugar dissolves. Bring it to a bare simmer and then take it straight off the heat. Add the herbs to the hot syrup and press them under the surface.
- Cover the pan and leave it to steep for twenty minutes. Steeping off the heat keeps the herbs bright rather than stewed.
- Strain it, cool it, and keep it in the fridge for up to a week. Make several herb syrups if you want, since the point is combining them. Pour the fermented fruit syrup over the ice first. Add the herb syrup on top of it, in a smaller quantity.
- Top it up slowly with sparkling water, pouring against the side of the glass. Pouring gently keeps the bubbles in rather than knocking them out. Stir it once, briefly, with a long spoon. Add a slice of the fruit used in the syrup and a strip of citrus peel. Serve it immediately with a straw, while the ice is still whole.
Technique
- Cover the fermenting jar with a cloth, never a sealed lid, since pressure can burst it.
- Discard the ferment if any fuzzy mould appears rather than skimming it.
- The ferment produces a trace of alcohol, which matters for some drinkers.
Substitutions
- Any ripe seasonal fruit, since gazoz is built on what is available.
- Shop-bought soda water in place of a syphon.
Variations
- With a splash of vinegar shrub for extra sourness.
- With tea brewed into the herb syrup.
- Non-fermented, using a plain fruit syrup for children.
History
An old kiosk drink revived at Levinsky market in Tel Aviv, where seasonal ferments and flowers replaced the industrial syrups.
Frequently asked questions
What is Gazoz?
Gazoz is a drink from Israel: soda water poured over fermented fruit and herb syrups, garnished in the glass. An old kiosk drink revived at Levinsky market in Tel Aviv, where seasonal ferments and flowers replaced the industrial syrups.
How long does Gazoz take to make?
Gazoz takes 20 min plus 3 days fermenting of preparation and 10 min of cooking. The recipe makes 1 glass, plus syrup for many. It is rated medium to make.
What can I substitute in Gazoz?
Yes, within limits. Any ripe seasonal fruit, since gazoz is built on what is available. Shop-bought soda water in place of a syphon.
What is the most important thing to get right in Gazoz?
Cover the pan and leave it to steep for twenty minutes. Steeping off the heat keeps the herbs bright rather than stewed.
