A lovely non-alcoholic drop of fizz!

Makes 4 champagne flutes worth

Ingredients	Equipment to have ready
2 tbsp sugar	Large jug
2 lemons	Rolling pin
20g basil leaves	Small sieve/tea strainer
Cold sparkling water (approx. 650ml)	Small pan
	Peeler

Method

1. First make a sugar syrup by putting the sugar and 2 tbsp cold water in a small pan over a low heat. Heat until the sugar has dissolved. Take off the heat and allow to cool.
2. Using a peeler, remove the zest from the lemons and put into a large jug. Squeeze in the juice and throw in the remaining squeezed lemon halves.
3. Throw in the basil leaves and then give the lemon and basil a really good bash with the end of the rolling pin.
4. Pour in the sugar syrup and top up the jug with the sparking water. Stir well.
5. Strain the drink through a small sieve or tea strainer into your glasses.