Strawberry basil kombucha waffles with strawberry basil rosé spritzer
Ingredients
Waffles:
- 2 cups white whole-wheat flour
- 2 tablespoons unrefined sugar or maple syrup
- 1/2 teaspoon pink Himalayan salt
- 1 tablespoon baking powder (+1/4 teaspoon if you’re using maple syrup)
- 2 tablespoons flaxseed meal
- 2 eggs
- 1/2 cup Greek yogurt
- 1/3 cup oil
- 1-2/3 cup carbonated water
- 2/3 cup strawberry basil kombucha (or whatever flavor kombucha you prefer)
Strawberries:
- 5 cups strawberries
- 1 tablespoon unrefined sugar or maple syrup
- 1/8 cup fresh basil
- 1/4 cup strawberry basil kombucha
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1/8 teaspoon pink Himalayan salt
Strawberry basil rosé spritzer:
- 1 cup strawberry basil kombucha (or whatever flavor you prefer), chilled
- 2 cups sparkling strawberry water, chilled
- 3/4 cup strawberry basil mixture
- 1 bottle rosé, chilled
Instructions
Waffles:
- Whisk dry ingredients together. Set aside.
- Combine wet ingredients and mix until incorporated.
- Fold in dry ingredients.
- Heat waffle maker.
- Pour roughly 1/4 cup batter and close lid.
- Cook according to manufacturer's directions. Flip if not browning evenly.
Strawberries:
- Wash and dice strawberries.
- Pour half of sugar or maple syrup over half of cut strawberries and stir. Stir in other half of strawberries and remaining sugar or maple syrup.
- Pour kombucha over berries and stir. Set aside.
- Chop basil leaves, using chiffonade technique. (See notes.)
- Add basil to strawberries and stir.
- Let rest until ready to use.
Whipped cream:
- Put whisk or whisk attachment (and bowl, if metal) from stand or hand mixer in freezer to chill for several minutes.
- Add all ingredients to chilled bowl.
- Whisk on low speed for 1–2 minutes until foamy.
- Increase speed to high and whisk for 1–2 minutes, until soft peaks form. (Whisking by hand-held mixer or by hand will take a few minutes more than using a stand mixer.)
- Refrigerate in airtight container until ready to serve.
Strawberry basil rosé spritzer:
- Muddle strawberry basil mixture in bottom of pitcher or carafe.
- Add kombucha, sparkling water and rosé.
- Stir and serve.
Notes
Chiffonade technique:
- Stack basil leaves on top of each other, facing down, with the largest leaves on bottom.
- Roll leaves up like a cigar. Holding roll tightly, slice across leaves to create thin ribbons.
- Dice ribbons into fine pieces.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/mothers-day/strawberry-basil-kombucha-waffles/