Diabolo
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
This recipe is featured in Two Mediterranean Coolers: Aperol Spritz and Diabolo
- Servings Makes 1 mocktail
Ingredients
- 207 ml/7 ounces sparkling lemonade (San Pellegrino limonata is good, Sprite is a bit sweet, but acceptable, just use less syrup)
- 30 ml/1 ounce black currant syrup or grenadine or mint syrup
Preparation
Fill a tall glass with ice, add sparkling lemonade, add syrup, gently stir and serve.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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