Friday, May 3, 2013

What I'm Drinking: Strawberry-Basil Rum Soda


Let's ignore the fact that when I woke up this morning, there was a layer of sleet on the ground. Let's also ignore the fact that the temperatures hovered somewhere in the mid-30s all day long. Was it really 82 degrees on Tuesday? I must've been dreaming.

However, though the weather may not be complying with my springtime wishes, I am still sticking to the flavors of spring. For this afternoon's cocktail hour, I made a strawberry-basil simple syrup, and paired it with some dark rum and club soda. Try as you might, you can't bring me down, May snow showers!

Strawberry-Basil Simple Syrup (printer-friendly version)
makes about one cup

1 lb fresh strawberries, rinsed and hulled
juice from 1/2 lemon
1/2 cup fresh basil leaves
1 cup granulated sugar

1. Put the strawberries through a juicer. (Alternately, you could puree the strawberries in a blender and strain out the solids.) Pour the juice into a measuring cup and add water if necessary to reach 1 cup of liquid.
2. Add the strawberry juice, lemon juice, fresh basil leaves, and granulated sugar to a medium sauce pot. Heat over medium heat. Bring to a boil, then reduce the heat and simmer for five minutes, stirring constantly.
3. Remove from the heat and let the basil steep in the strawberry syrup for at least one hour.
4. Strain out the solids and pour the remaining syrup into a container with a tight lid. Store in the refrigerator for up to one week.

(from The Kitchn)


Strawberry-Basil Rum Soda (printer-friendly version)
makes one cocktail

2 tablespoons strawberry-basil syrup
1 tablespoon dark rum
club soda

1. Fill an 8-oz glass with ice.
2. Add the strawberry-basil syrup and rum. Top with club soda, give it a quick stir, and serve.

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