Strawberry & Basil Granita with Schweppes Russchian

This is advertiser content for Schweppes.

Schweppes asked us to make some fresh summery drinks and lemonades that goes well with food. Five different recipes were developed in the Two Foodies Eating lab, and we teamed up with Jan Robin Ektvedt at the restaurant Hitchhiker to get some awesome street food dishes to match the drinks perfectly. Of course, that was no challenge for JR who recently launched a cookbook about street food from around the world together with Stian Floer.

Photographer Carl Christian Raabe shot all the photos and videos, and one recipe will be featured each week on Dagbladet.no and printed in the glossy weekend magazine Dagbladet Magasinet for the next five weeks! The first recipe out is a strawberry and basil granita made with Schweppes Russchian and paired with a dish of shrimp tacos served in little gem salad leaves. You can read the recipe in Norwegian and watch the video of how it was made here. Andrea styled and art directed the photos/videos and Anders starred in the mixing videos.

Ingredients (per glass)

• 1 dl Schweppes Russchian 
  
• 6 fresh Norwegian strawberries 
  
• 4 leaves fresh basil 
  
• 2 tbsp honey syrup
  
• 6 ice cubes
  

Equipment: Blender

This is how easy it is!

• Honey syrup is made by boiling one part acacia honey with one part water for 1 minute and cool
• Crush 6 ice cubes in a blender
• Add 6 fresh strawberries and 3 leaves fresh basil to the blender
• Then add 2 tbsp of the honey syrup and continue to blend to a slush
• Pour into an appropriate glass and top it off with roughly 1 dl Schweppes Russchian
  
• Stir to mix
• Decorate with a basil leaf and a strawberry

Shrimp tacos in little gem salad leaves

Ingredients (4 people)

• 12 leaves of little gem salad
• 300 g peeled shrimps
• 20 g "løyrom"
• 4 tbsp mayo
• 2 celery stalks finely diced
• 1 shallot finely diced
• 1/2 fennel finely diced
• Salt and lemon juice
• Sliced basil leaves and fennel "grass" for topping

Smack it together like the pros at Hitchhiker!

• Wash the little gem salad leaves in cold water
• Mix all ingredients except the salad, "løyrom" and toppings
• Taste to perfection with salt and lemon juice
• Scoop some of the mix into each of the salad leaves
• Top with the basil and fennel "grass

Eat and enjoy!