Here’s a new twist on the mojito – instead of using mint I changed it up a bit and used basil. This time of year there is an abundance of so many different kinds of basil plants – so why not take advantage of them. This cool refreshing drink is perfect for spring and summer and is always a winner here at my home!
It feels like summer today!
Ali in the Valley
Photo by: Ali
[youtube id=”MCJGY2cXpKg” width=”560″ height=”315″]
Basil Mojito Recipe:
1 bunch (8 to 12) fresh small basil leaves or mint leaves, (reserve a few for garnish) 4 slices of lime 8 to 10 cups small ice cubes or chipped ice ½ oz of basil syrup (recipe follows) or simple syrup 1 oz of Malibu rum ¾ oz of fresh squeezed lime juice 1 oz lemon or lime seltzer water or sparkling water basil leaves and lime to garnish
Basil Syrup Ingredients:
2 cups granulated sugar 1 cup water 1 cup packed well-washed fresh basil leaves
Place bunch of basil leaves and lime slices in beverage shaker, then muddle adding in the rum, lime juice and basil simple sugar. Shake well and serve over ice in a highball glass. Top off each glass with a splash of sparkling water.
Garnish each with a slice of lime and a basil spring.
Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan. Allow the syrup to sit for at least 1 hour before straining through a fine-mesh sieve. Discard the basil leaves. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.