Basil grapefruit cooler
Whatever time of year, this makes a great refreshing drink to serve for a dinner party
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes plus infusing time
Low-fat, Dairy-free
- Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar. Pour over the vodka and leave to infuse for at least 24 hours.
- Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.
- Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 200ml of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.
- Put half the basil leaves in a jug, pour over the vodka, 300ml of basil stock syrup and the pink grapefruit juice and stir.
- Fill 6 glasses with ice, the remaining basil and a little pink grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.
Per serving
276 kcalories, protein 0.5g, carbohydrate 43.3g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.02 g
Recipe from olive magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9283/
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes plus infusing time
Low-fat, Dairy-free
Per serving
276 kcalories, protein 0.5g, carbohydrate 43.3g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.02 g
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22 November 2010
DaveSwan commented on this recipe
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