Frozen Basil Daiquiri
Ingredients
Directions
For the Basil Syrup
0.5 c
water
1 c
sugar
0.5 c
basil
For the Daiquiri
1.5 oz
white rum
1 oz
lime juice
1 c
crushed ice
Frozen Basil Daiquiri
Want a cool way to beat the heat? Combine homemade basil syrup, rum, fresh lime juice, and ice in a blender. Whiz together until they fuse into a frothy, icicle-charged tumbler of (lightly) boozy refreshment.
1 cocktail
- Bring the water to a boil in a small saucepan and add about ¼ of the sugar at a time, stirring until each addition is dissolved before adding the next. Transfer the sugar syrup to a container and let cool to room temperature.
- Meanwhile, fill a large bowl with ice and water. Bring water to a boil in the same saucepan from the first step and add the basil leaves. Cook for about 30 seconds. Drain and add to the bowl of ice water. Drain and dry well on a towel.
- Add the basil and the sugar syrup to a blender or food processor and puree. Let sit 30 minutes, then strain. (You’ll have more syrup than needed for one daiquiri. So make more daiquiris.)
- Make the daiquiri: To a blender, add rum, 1½ ounces basil syrup, lime juice, and crushed ice. Blend until frothy, about 10 seconds or so. Pour into a medium glass. You’ll need a straw. Drink!
Scott Hocker
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.