The recipe is simple. Take a bunch of basil (we do everything by eye, and this makes the result a little different each time, but it does not spoil the drink). Let the basil be purple (we haven’t tried it with green, but something tells us that the result will not be so bright). It needs to be washed, torn, crushed and placed in a heat-resistant container with a lid. You can add a little sugar, but it is better to add a spoonful of honey to the already cooled drink. Next, pour boiling water over the herb, cover with a lid and let cool. When it cools down, that is, after an hour and a half, strain the infusion into a beautiful glass jug. It is a must - beautiful and glass, because then the magic will begin.
The liquid that appears before you after infusion may look different depending on the amount of basil, I guess. It can be azure, dark blue, purple, or even a completely unappetizing brown color. It doesn't matter. It is important to squeeze lemon juice (half or whole - to taste) into a jug/carafe. When you do this, the color of the magical drink will begin to change before your eyes. It will turn ruby. For clarity, we photographed the step-by-step process of transformation in a glass.
Attention! You can find similar recipes on the Internet, with the difference that it is recommended to bring basil to a boil and even cook it, sometimes even with lemon. We categorically do not recommend doing this: at a minimum, it will ruin the taste.
That's all, actually. Add ice if you like and drink to your heart's content. Google it and you'll be surprised how much there is in basilica. useful substances and vitamins, and how it strengthens the body. True, in some places you can find warnings about the potential danger of basil (as well as other aromatic herbs) due to the essential oils and other active substances it contains. But if you dig deeper, you can see that the warnings are based on conclusions drawn from experiments on mice. To reach dangerous concentrations for humans, we will have to brew at least a thousand bunches of basil in our jug. In such quantities, any substance becomes poisonous.
And here beneficial features this fragrant herbs known and used for thousands of years. For example, in India, treatment of fatigue, asthma and diabetes is essential without basil. European scientists have found that it has pronounced antiviral and antimicrobial properties. Being an effective antioxidant, it helps prevent and fight cancer. Basil's ability to regulate platelet aggregation makes it a useful aid in the fight against blood clots. Well, I'm thirsty for this refreshing drink - basil sherbet- quenches perfectly. So try, rate and share yours summer recipes here or in the Home Child groups
— Sangria —
Ingredients:
1/4 cup sugar
1/4 cup water
8 sprigs Thai basil
Zest of 1 lemon, cut into small strips
Zest of 1 orange, cut into small strips
2 bottles chilled Pinot Grigio
3/4 cup brandy
1/2 cup fresh orange juice, strain
Ice
Chilled soda
12 thin orange slices, for servingPreparation:
In a small saucepan, combine sugar and water. Stirring, bring to a boil, cook until the sugar is completely dissolved. Remove the pan from the heat. Add basil sprigs, lemon and orange zest. Let the syrup brew, stirring frequently, until it cools down to room temperature, about 20 minutes. Remove basil sprigs and zest.
In a large jug, combine syrup, wine, brandy and Orange juice. Pour sangria into ice-filled glasses and top up with soda. Garnish each glass with a slice of orange.
— Sweet basil —
Ingredients:
10 basil leaves + 1 leaf for serving
Ice
90 ml. Lille Blanc
14 ml. gin
30 ml. sugar syrupPreparation:
In a shaker, lightly mash 10 basil leaves. Add ice, Lillet Blanc, gin and syrup and shake well. Strain into a chilled glass and garnish with the remaining basil leaf.
— Green Mary —
Ingredients:
4 jalapenos, chopped
1 cup vodka
900 gr. yellow tomatoes, cut out the core and cut in half
16 Thai basil leaves
Salt
Halves of yellow cherry tomatoes and basil flowers, for servingPreparation:
Place jalapenos in a jar and add vodka. Let it brew for 3 hours, then strain. Puree the tomatoes in a food processor. Pour the tomato juice through a fine sieve into a large container: you should have about 2 cups. Pour tomato juice into ice cube trays and freeze.
In a blender, combine jalapeño-infused vodka with an ice cube tomato juice and basil. Mix until smooth, season with salt; If the drink is too thick, add a little water and mix again. Pour the cocktail into rocks glasses, garnish with cherry tomatoes and basil flowers.
— Daiquiri —
Ingredients:
1/2 cup water
1.5 cups basil leaves
2 tsp cane sugar
1 tsp + 15 ml. fresh lime juice
60 ml. light rum
Basil leaves and lime wedges for servingPreparation:
Boil water with basil leaves over low heat until the volume of liquid is reduced to 2.5 tablespoons. Strain, add sugar and 1 teaspoon fresh lime juice. In a shaker half filled with ice, combine basil, lime syrup, rum and 15 ml. fresh lime juice; shake well. Strain into a chilled martini glass and garnish with basil and lime.
— Lemon Martini —
Ingredients:
3 basil leaves + 1 sprig
7 ml. sugar syrup
Ice
60 ml. gin
15 ml. limoncello
15 ml. Martini Bianco
15 ml. fresh lemon juicePreparation:
Pour into a shaker sugar syrup, lay out the basil leaves and mash. Add ice and remaining ingredients except basil sprig; shake well. Strain into a chilled martini glass and garnish with a sprig of basil.
- Jimlet -
Ingredients:
5 basil leaves + 1 small basil sprig for garnish
30 ml. fresh lime juice
67 ml. London Dry gin
30 ml. sugar syrup
A drop of celery flavored bitters
IcePreparation:
In a shaker, lightly mash the basil leaves with lime juice, then add the gin, syrup and bitters. Fill the shaker with ice and shake well. Pour the cocktail into a chilled martini glass and garnish with a sprig of basil.
— Strawberry daiquiri —
Ingredients:
240 ml. dark rum
1 cup fresh strawberries, halved + 4 whole strawberries, for serving
1/4 cup cane sugar
1/4 cup basil leaves
1 tbsp. aged balsamic vinegar
1 cup strawberry ice cream
2 cups icePreparation:
In a blender, blend all ingredients except whole strawberries until smooth. Pour into a chilled red wine glass and garnish with strawberries.
— Magnetic pole —
Ingredients:
45 ml. sotol, preferably Ocho Cientos Sotol Blanco
45 ml. Basil and cucumber puree
22 ml. fresh lime juice
22 ml. sugar syrup
Gentian based liqueur such as Suze or Salers
Ice
1 small sprig of basil for garnishPreparation:
For the puree: In a small skillet, lightly toast 1 teaspoon coriander seeds until fragrant, about 3 minutes. Place in a blender. Add 1 large English cucumber, seeded and peeled, and 1/3 cup basil leaves; puree until smooth. Refrigerate for 1 day.
In a shaker, combine sotol, puree, lime juice, syrup and liqueur. Fill the shaker with ice and shake well. Strain into a chilled rocks glass filled with ice and garnish with a sprig of basil.
— Cucumber Martini —
Ingredients:
1 tbsp. Sahara
1 tbsp. hot water
1 tsp finely grated fresh ginger
One 7-centimeter piece of cucumber, seeded and peeled; cut into cubes + slice for serving
3 basil leaves, 2 of them torn
60 ml. gin
1 tbsp. fresh lime juice
IcePreparation:
In a small bowl hot water dissolve sugar. Pass the grated ginger through a fine strainer set over a bowl, squeezing out the juice.
In a shaker, mash cucumber cubes with 2 torn basil leaves. Add ginger syrup, gin, lemon juice and a handful of ice. Shake well, then strain into a martini glass. Garnish with a slice of cucumber and the remaining basil leaf.
