STRAWBERRY-BASIL MOJITOS
Provided by Ree Drummond : Food Network
Categories beverage
Time 55m
Yield 20 servings
Number Of Ingredients 8
Steps:
- For the strawberry-basil puree: To make the simple syrup, heat the sugar and 2 cups water in a saucepan over medium heat, stirring as needed, until the sugar has completely dissolved. Set aside and allow to cool completely.
- Add half of the strawberries, lime juice and basil to the bowl of a food processor. Pulse until you reach a consistency that makes you happy. I do 10 to 15 pulses, which leaves a good bit of texture. Transfer to a pitcher or container. Repeat with the other half and add to the same container. Pour in the room temperature simple syrup, mix and chill for at least 30 minutes.
- For the strawberry-basil mojitos: Pour 1/2 cup of the strawberry basil puree into each glass. Top with 2 ounces of your favorite light rum, add ice and stir gently to combine. Top off each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge.
EASY FRESH STRAWBERRY MOUSSE
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
STRAWBERRY-BASIL-MINT MOUSSE
In the Old Port of Montreal, there is a gelato shop that serves strawberry basil mint ice cream. We've been going there every summer for this unique and outstanding ice cream. I've been making all sorts of mousses lately, and remembered this ice cream, and thought it might make a good mousse. I was not wrong. The amount of sugar used is about right for sweetened berries. If you have unsweetened berries, you may want to add more sugar, depending on your tastes.
Provided by horseplay
Categories Gelatin
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.
- Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.
- In a separate larger bowl, beat the whipping cream until stiff peaks form.
- Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.
- Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.
- Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.
Nutrition Facts : Calories 331.9, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 52.9, Carbohydrate 31.8, Fiber 1.2, Sugar 28.9, Protein 4.3
BASIL CHEESECAKE WITH STRAWBERRY MOUSSE
An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!
Provided by BeataSniechowska
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h33m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
- Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.
- Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.
- Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.
- Refrigerate cheesecake until completely set, about 6 hours.
- Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
- Place strawberries in a blender; blend until smooth and frothy.
- Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.
- Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
- Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.
Nutrition Facts : Calories 747 calories, Carbohydrate 46.7 g, Cholesterol 269.8 mg, Fat 58.1 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 34.7 g, Sodium 437.6 mg, Sugar 32.4 g
STRAWBERRY BASIL JAM
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift-just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. -Julie O'Neil, Two Harbors, Minnesota
Provided by Taste of Home
Time 35m
Yield 9 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY-BASIL COCKTAIL
This cocktail of sun-ripened strawberries and tender basil is so refreshing without being overly sweet. It's our favorite. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a shaker, muddle strawberries and basil. Fill shaker three-fourths full with ice. Add the remaining ingredients; cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass.
Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
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