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An incredibly simple, berry delicious cocktail for warmer weather
At its heart, this Berry & Basil cocktail really only requires three things: tequila, pink lemonade, and fresh strawberries. Top it with some fairly necessary basil leaves and a lemon wedge as garnish, and you’ve got yourself an irresistible, drinkable warmer weather cocktail.
This recipe is provided by Sauza®.
Ingredients
- 2 parts tequila, such as Sauza® Signature Blue Silver Tequila
- 2 parts pink lemonade
- 2 sliced strawberries
- Basil leaves for garnish (optional)
- Lemon wedge for garnish (optional)
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated.
Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently.
As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes.
Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.
Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.
