Basil Mint Wine Cooler Food

BASIL-MINT WINE COOLER

Steps:

• Combine wine and herbs. Working in batches, pour mixture into the bottle of a carbonator, filling it not more than 1/2 full (this will give the mixture room to foam). Charge with CO2 until very fizzy.
• Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. Serve over ice or straight up.

BASIL GRAPEFRUIT COOLER

Steps:

• Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar.
• Pour over the vodka and leave to infuse for at least 24 hours.
• Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.
• Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 1 cup of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.
• Put half the basil leaves in a jug, pour over the vodka, 1 1/4 cups of basil stock syrup and the grapefruit juice and stir.
• Fill 6 glasses with ice, the remaining basil and a little grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.

PEACH-BASIL COOLER

Steps:

• In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Place peach mixture in a blender; cover and process until blended. Strain into a pitcher; add additional cold water to reach desired consistency. To serve, fill glasses with ice. Pour peach mixture halfway up glass; top with club soda or, if desired, champagne. Serve with additional basil.

BASIL-CITRUS COOLER

Steps:

• In a large container, combine basil and sugar. Mash with the back of a wooden spoon until basil is broken up. Add orange juice, lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice.

CUCUMBER MINT AND BASIL SODA

Steps:

• Bring water and sugar to a boil to make simple syrup.
• Keep 1.5 cups in a small saucepan and remove pan from heat.
• Add cucumber slices (reserving 12 for garnish), 24 mint leaves, and basil.
• Cover and let steep for 30 minutes.
• Strain cucumber-herb syrup into a jar, pressing on solids in strainer.
• Fill a 12-oz. glass with ice cubes. Add 2 tablespoons syrup and top with soda water (about 1/2 cup). Stir to combine. Garnish with cucumber slice and sprig of mint. Repeat to make 11 more sodas.