Moscato Strawberry Lemonade!
1 bottle pink Moscato
6 cups lemonade
1/4 cups of strawberry vodka
Frozen strawberry slices
Lemon slices
Mix in a large pitcher.
Pineapple Sage Smoothie
1/3 cup skim milk
3/4 cup vanilla yogurt
1/2 banana
1 tsp. honey
1 1/2 tbsp. packed and chopped pineapple sage leaves
Place ingredients in a blender in the order ingredients are listed. Process until smooth.
Pineapple Sage Mojito
1 lime
16 pineapple sage leaves
1/4 cup sugar
1/2 cup water
ice cubes
Make a pineapple sage simple syrup: Combine water, sugar and 12 pineapple sage leaves. Bring to a boil. Let simmer for 5 minutes. Cool. In a pint glass, muddle 1/4 of the lime with 3 or 4 pineapple sage leaves. Add 1 1/2 oz. simple syrup (without leaves.) Add 1 1/2 to 2 oz. rum. Stir, top with tonic water. 2 servings
Thai Basil Lime Agua Fresca (adapted from Thai Cooking With Jam)
Yield: 4 – 6 drinks
4 cups Thai basil leaves
1/2 – 3/4 cup lime juice (If fresh squeezed - 4-6 limes)
2 cups simple syrup**
sparkling water
**To make 2 cups simple syrup, combine 1 cup water and 1 cup sugar, then bring to a simmer over medium-high heat, stirring, until the sugar is dissolved.
In a blender or using an immersion blender, combine 4 cups Thai basil leaves, 1/2 – 3/4 cup lime juice, and 2 cups simple syrup, and blend until smooth. Strain the mixture through a cheesecloth-lined colander. Mix with sparkling water at a 1:2 (mix:water) ratio for drinks, and store any remaining mix in the refrigerator until ready to use.
Ginger, Lemongrass and Thai Basil Sparkler
1-2 Tablespoons ginger and lemongrass syrup (see below)
4-5 Thai Basil leaves
handful of ice, about 1 cup
1 cup sparkling water or club soda
lemongrass leaf for garnish, optional
Combine the syrup and the Thai basil leaves in a tall glass. Use a wooden spoon to gently smash the basil leaves to help release their flavor. Add the ice and club soda. Stir to mix and then garnish with a lemongrass leaf, if desired.
Ginger and Lemongrass Syrup
1/2 cup peeled and diced ginger
1/2 cup thinly sliced lemongrass (bottom part of the stalks only- remove the woody top section)
2 cups sugar
1-1/4 cup water
Combine the ginger, lemongrass, sugar and water in a small saucepan. Stir to combine and then bring the mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes to let the mixture reduce a bit. Remove from heat and let cool for about half an hour.
Strain the mixture into a bottle or jar. Use immediately or refrigerate for future use. Will keep for several weeks in the refrigerator.
Basil and Berry Drinking Vinegar
2 cups frozen or fresh berries
OR
5 ounces fresh basil Thai or regular
2 cups vinegar I used Braggs Apple Cider Vinegar
1 cup honey or natural cane sugar
Combine the berries or basil and vinegar in a lidded quart jar. Screw on the lid and shake. Let it sit for a week at room temperature, shaking at least once a day (or more if you feel like it). After a week, strain out the fruit or basil with using a fine mesh strainer over a measuring pitcher. Pour vinegar back into jar and add honey or sugar; shake. Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
To serve: Fill a glass with ice. Add 1 ounce drinking vinegar (or more to taste) and fill glass with sparkling water. Stir to combine and serve.
Makes 24 servings.
ENJOY!
1 bottle pink Moscato
6 cups lemonade
1/4 cups of strawberry vodka
Frozen strawberry slices
Lemon slices
Mix in a large pitcher.
Pineapple Sage Smoothie
1/3 cup skim milk
3/4 cup vanilla yogurt
1/2 banana
1 tsp. honey
1 1/2 tbsp. packed and chopped pineapple sage leaves
Place ingredients in a blender in the order ingredients are listed. Process until smooth.
Pineapple Sage Mojito
1 lime
16 pineapple sage leaves
1/4 cup sugar
1/2 cup water
ice cubes
Make a pineapple sage simple syrup: Combine water, sugar and 12 pineapple sage leaves. Bring to a boil. Let simmer for 5 minutes. Cool. In a pint glass, muddle 1/4 of the lime with 3 or 4 pineapple sage leaves. Add 1 1/2 oz. simple syrup (without leaves.) Add 1 1/2 to 2 oz. rum. Stir, top with tonic water. 2 servings
Thai Basil Lime Agua Fresca (adapted from Thai Cooking With Jam)
Yield: 4 – 6 drinks
4 cups Thai basil leaves
1/2 – 3/4 cup lime juice (If fresh squeezed - 4-6 limes)
2 cups simple syrup**
sparkling water
**To make 2 cups simple syrup, combine 1 cup water and 1 cup sugar, then bring to a simmer over medium-high heat, stirring, until the sugar is dissolved.
In a blender or using an immersion blender, combine 4 cups Thai basil leaves, 1/2 – 3/4 cup lime juice, and 2 cups simple syrup, and blend until smooth. Strain the mixture through a cheesecloth-lined colander. Mix with sparkling water at a 1:2 (mix:water) ratio for drinks, and store any remaining mix in the refrigerator until ready to use.
Ginger, Lemongrass and Thai Basil Sparkler
1-2 Tablespoons ginger and lemongrass syrup (see below)
4-5 Thai Basil leaves
handful of ice, about 1 cup
1 cup sparkling water or club soda
lemongrass leaf for garnish, optional
Combine the syrup and the Thai basil leaves in a tall glass. Use a wooden spoon to gently smash the basil leaves to help release their flavor. Add the ice and club soda. Stir to mix and then garnish with a lemongrass leaf, if desired.
Ginger and Lemongrass Syrup
1/2 cup peeled and diced ginger
1/2 cup thinly sliced lemongrass (bottom part of the stalks only- remove the woody top section)
2 cups sugar
1-1/4 cup water
Combine the ginger, lemongrass, sugar and water in a small saucepan. Stir to combine and then bring the mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes to let the mixture reduce a bit. Remove from heat and let cool for about half an hour.
Strain the mixture into a bottle or jar. Use immediately or refrigerate for future use. Will keep for several weeks in the refrigerator.
Basil and Berry Drinking Vinegar
2 cups frozen or fresh berries
OR
5 ounces fresh basil Thai or regular
2 cups vinegar I used Braggs Apple Cider Vinegar
1 cup honey or natural cane sugar
Combine the berries or basil and vinegar in a lidded quart jar. Screw on the lid and shake. Let it sit for a week at room temperature, shaking at least once a day (or more if you feel like it). After a week, strain out the fruit or basil with using a fine mesh strainer over a measuring pitcher. Pour vinegar back into jar and add honey or sugar; shake. Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
To serve: Fill a glass with ice. Add 1 ounce drinking vinegar (or more to taste) and fill glass with sparkling water. Stir to combine and serve.
Makes 24 servings.
ENJOY!
