His new book, “Gazoz,” written with Adeena Sussman, shows you the necessary ingredients and how they are constructed. Mr. Briga ferments fruits in sugar for his drinks, a requirement for many but not all the recipes. Homemade fruit and vegetable syrups, nut butters, edible flowers and herbs all figure into the magical beauty of his glasses of gazoz, pictured throughout the book. He provides specific recipes for peach, cherry, watermelon, tomato and scores of other flavors, including a rose gazoz. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times July 06, 2021 13:30 UTC