Basil Lime Syrup Food

BASIL GIMLET

Steps:

• Place 6 of the basil leaves in the palm of your hand and clap. Place the leaves in the base of a cocktail shaker and add the simple syrup and lime juice. Pummel the basil leaves with a muddler to release the oils. Add the gin to the shaker along with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass.
• Place the remaining basil leaf in your hand and clap. Garnish the cocktail with the basil leaf and serve.

BASIL-LIME RUM FIZZ

Steps:

• Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
• For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

BASIL LIME SYRUP

Steps:

• Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
• Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

LEMONGRASS, LIME & THAI BASIL MOJITO

Steps:

• Lemongrass simple syrup.
• Chop the lemongrass stalks into 1-inch pieces, and bruise using a mortar and pestle. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours, or allow to cool and refrigerate for 24 hours.
• Strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. Once the syrup is strained, it will also keep in your fridge for a couple of weeks.
• Cocktail.
• To build each cocktail, arrange 4 cocktail glasses on a work surface and place 1/2 teaspoon sugar in each glass. Add 1 lime slice into each glass along with a handful of Thai basil, and muddle together.
• Pour in 2 ounces rum and 2 ounces lemongrass syrup. Top with ice and club soda. Stir and serve.

BASIL SIMPLE SYRUP

Steps:

• Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove basil leaves; let cool.

BASIL LIME SYRUP

Steps:

• Bring the sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from the heat and let syrup stand, uncovered, 15 minutes.
• Discard the zest and transfer the syrup to a blender. Add the basil and blend 20 seconds. Pour through a fine-mesh sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

BASIL-LIME FRUIT SALAD (COOKING LIGHT)

Steps:

• Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.
• Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.
• Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

BASIL-LIME SORBET

Steps:

• Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
• Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
• Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

LIME AND BASIL SORBET

Steps:

• Make a simple syrup by bringing the sugar and water to the boil in a small saucepan. Allow to boil for 1 minute then remove from the heat.
• Combine the syrup, lime juice and basil in a blender and puree. Pour the mixture into a container and cover. Store in the freezer until completely frozen, (about 2 hours).
• Break the frozen mixture into pieces and place in the blender the blend until smooth. Return to the container and cover.
• Store in the freezer until ready to serve.