We’d like to make a toast. But first, we need to fill our glass with Naha pastry chef Craig Harzewski’s special soda creation (made just for us). The simple recipe’s sure to please.

And now: Here’s to ice cream sandwiches, Michael Bay, barbecue, summer’s retreat, and the beginning of fall.

Early Autumn Concord Grape Fizz

Ingredients
1 qt. fresh Concord grapes (We love Mick Klug Farms’s grapes at Green City Market.)
2 c. water
1 c. sugar
Juice of one lemon
Club soda

1. Combine everything but the soda in a saucepan and heat until grapes begin to release some juice. Do not boil, or the natural pectin will begin to yield jelly.

2. Carefully transfer mixture to a blender and puree.

3. Pass puree through a fine mesh sieve. Let it cool.

4. Once cool, pour over ice into a highball glass. Top off with soda, give it a quick stir, and garnish with a lemon twist.

Harzewski’s tip: To spice things up, replace club soda with dry sparkling wine.

For more sweet specialties, dine at Naha, 500 North Clark Street, at Illinois Street (312-321-6242 or naha-chicago.com).

Photo: Gezellig-girl.com / Flickr 

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