Basil Citrus Cooler Recipes

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CITRUS COOLER



Citrus Cooler image

-Carol Hemker, Phenix City, Alabama

Provided by Taste of Home

Time 5m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup grapefruit juice
1/2 cup orange juice
1 to 2 teaspoons lime juice
1 cup ginger ale, chilled
8 ice cubes
Lime and orange slices, optional

Steps:

  • In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BASIL VERMOUTH COOLER



Basil Vermouth Cooler image

A double dose of basil - infused in dry vermouth and used as garnish - ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.

Provided by Rebekah Peppler

Categories     cocktails

Time 3h15m

Yield 1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail

Number Of Ingredients 11

10 to 15 fresh basil leaves, washed and dried
1 (750-milliliter) bottle dry vermouth
Ice
1 1/2 ounces fino or manzanilla sherry
1 1/2 ounces basil-infused dry vermouth
1/4 to 1/2 ounce mild green olive brine, such as Castelvetrano or Manzanilla
2 ounces dry tonic
3 ounces soda water
1 basil sprig
1 (3-inch) lemon peel
1 to 3 Castelvetrano olives

Steps:

  • Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
  • Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

BASIL-CITRUS COOLER



Basil-Citrus Cooler image

Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes about 8 cups

Number Of Ingredients 5

1 cup tightly packed fresh basil leaves
3 tablespoons sugar
3 cups fresh orange juice
3 tablespoons lime juice
Ice

Steps:

  • In a large container, combine basil and sugar. Mash with the back of a wooden spoon until basil is broken up. Add orange juice, lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice.

Nutrition Facts : Calories 63 g

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