FIRST DRANK EVAA
I am too excited about this.
I hope you are too!!
So let's talk about this.......
I had a ton of raspberry's on hand and I had to think of what exactly to do with them, and quick - they don't last too long. But they are absolutely wonderful frozen.
.....So a drink came to my mind and I let my hands do the magic.
I took half the raspberry's and cooked them down into a thick sauce - I left all the seeds - these drinks go down fast so you barely can tell.
And I got some limes, some plain rum, seltzer and BASIL.
I don't do well with Mint! So these are more so of a spin off of a traditional mojito.
mint and I never got along.
unless it's gum or my toothpaste. I don't really enjoy the taste in my food.
so basil was my go to.
and it was one of the best things I had done. You can only muddle just a little bit of it because it is way too strong of an herb and would have overpowered the drink.
It's just too pretty.
So ice went in first, limes, rum then the raspberry puree then the seltzer.
I'm a seltzer junky.
and when I had come across grapefruit seltzer for the first time ever the other day, my heart fell out of my chest.
So that is what I used! If you have club soda, or ginger ale, or don't even want it period - then do just that.
I didn't mix these for the pictures, simply because of how pretty the colors go from top to bottom.
But you def wanna mix this.
To get the basil flavor in there, I muddled a small basil stem with lime and topped each one.
It's just enough to get the point across that Basil is in the picture.
If you enjoy mint more you can definitely sub with that.
perfect way to end your summer.
to think next month is September blows my mind.
what happened to this year? i don't think we've met.
cheers my friends.
Raspberry Basil Mojitos
yield: 6-8 drinks
prep time: 30 minutes
In a medium pot over medium heat, combine 1 1/2 containers of raspberries, water sugar, lime juice and salt and bring to a boil stirring frequently until thickened. About 20 minutes.
Take the reminder berries and put in the freezer.
When berries have cooked down, using an immersion blender, or stand blender - blend until smooth. Strain if desired. Let cool completely.
In a glass, put in some ice, fill with as much rum as you'd like, pour over about 1/8 c of raspberry puree, followed by muddles limes and basil - which is another word for smashed.
Top with seltzer and frozen berries and ENJOY!