Raspberry basil cooler

Raspberry basil cooler

By
From
The Herb & Flower Cookbook
Serves
1

A big pitcher of this makes for a very pleasant way to cool down on a hot afternoon. Keep the cordial base undiluted in the fridge for up to a week – just put it in an airtight bottle. Add a bit of ginger ale and vodka to make an equally delicious raspberry mule.

Ingredients

Quantity Ingredient
100g raspberries, plus extra for serving
1 tablespoon sugar
1/2 lime, juiced
3 basil leaves, plus extra for serving
ice cubes, for serving

Method

  1. In a small pan, simmer the raspberries, sugar, lime juice and basil until the sugar has dissolved, the raspberries are nothing but a big mush and you can smell the aromatic basil. Pass the mixture through a fine sieve into a measuring jug, pressing it through with a metal spoon. Leave to cool.
  2. Pour 3 parts cold water to 1 part raspberry cordial (about 150 ml of water and 50 ml of cordial) into a long glass. To serve, add some ice cubes, a few raspberries and a basil leaf for good measure.

Substitute the basil with...

  • Mint, rosemary or lemon thyme.
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