Cucumber and Basil-Infused Lime Daiquiri
A delicious summer cocktail using cucumber juice and sugar-free basil syrup.
Servings: 4
Cost: $10
Equipment
- saucepan
- Blender
Ingredients
For basil syrup:
- 1 cup water
- Handful of fresh basil leaves
- 2 tablespoon agave nectar
For cocktails:
- 3 medium cucumbers with skin
- Freshly squeezed juice from 3 limes
- 4 teaspoon sugar-free basil syrup see above
- 6 ounces white rum
- Ice cubes lime slices and fresh basil leaves, to serve
Instructions
For basil syrup:
- Mix all ingredients and simmer on low heat for 30 minutes. Cool, strain and store in the fridge for up to three weeks.
For cocktails:
- Wash the cucumbers thoroughly, cut into slices and add them in the blender along with the lime juice.
- Process to obtain a gorgeous green liquid. Strain.
- Add the liquid in a cocktail shaker, together with the white rum and some ice cubes.
- Shake well to combine
- Fill the serving glasses with fresh ice cubes, then strain the daiquiri mixture into glasses.
- Add one teaspoon of basil syrup to each serving glass.
- Garnish with lime slices and fresh basil leaves, and serve immediately.
Notes
You can keep this syrup in the refrigerator in an airtight container for 2 to 3 weeks and use it in lemonades or other cocktail recipes. Its fragrant flavor adds an interesting twist to any summer drink.