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Berry & Basil

Berry & Basil


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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.


Watch the video: Bourbon Basil Berry Bash - Tipsy Bartender (June 2022).