Fresh Strawberry Balsamic Basil Daiquiri Recipes

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FRESH LIME DAIQUIRI



Fresh Lime Daiquiri image

Provided by Ina Garten

Categories     beverage

Yield 12 servings

Number Of Ingredients 3

2 cups dark rum
1 1/2 cups freshly squeezed lime juice
2/3 cup sugar syrup (see note)

Steps:

  • Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold.

BALSAMIC-MACERATED STRAWBERRIES WITH BASIL



Balsamic-Macerated Strawberries with Basil image

For this recipe, there's no need for an expensive, artisanal balsamic vinegar-a grocery-store vinegar is perfectly well suited.

Provided by Sarah Breckenridge

Categories     Dessert

Yield four as a dessert; six to eight as a filling or topping.

Number Of Ingredients 4

2 lb. fresh strawberries, rinsed, hulled, and sliced 1/8 to 1/4 inch thick (about 4 cups)
1 Tbs. granulated sugar
2 tsp. balsamic vinegar
8 to 10 medium fresh basil leaves

Steps:

  • In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don't let the berries sit for more than 90 minutes, or they'll start to collapse.)
  • Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef's knife, very thinly slice across the roll to make a fine chiffonade of basil.
  • Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
  • Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
  • Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
  • Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
  • Spoon the strawberries over a poached or roasted peach half.
  • Use the berries as a filling for crêpes or a topping for waffles.
  • Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.

Nutrition Facts : ServingSize four as a dessert; six to eight as a filling or topping., Calories 40 kcal, Fat 5 kcal, Carbohydrate 10 g, Fiber 2 g, Protein 1 g

CHAMPAGNE GINGER COCKTAIL



Champagne Ginger Cocktail image

"I like recipes that surprise people. This champagne cocktail looks familiar, then gets your attention with a sharp smack of ginger," says Ted.

Provided by Ted Allen

Categories     beverage

Time 2h20m

Yield 8 drinks

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/2 cup sliced fresh ginger
1/2 cup vodka
1 lemon, sliced into wedges
3 tablespoons cubed candied ginger, for garnish
1 bottle chilled sparkling wine

Steps:

  • Make the ginger syrup: Combine 1/2 cup water, 1/2 cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces.
  • Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar.
  • Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine.

FRESH STRAWBERRY BALSAMIC BASIL DAIQUIRI



Fresh Strawberry Balsamic Basil Daiquiri image

We like that Ted Allen's daiquiri is not overly sweet, but if you are a fan of a sweet daiquiri, you can add a drizzle of simple syrup.

Provided by Ted Allen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

1/4 cup ice cubes
1/2 cup sliced fresh strawberries
4 tablespoons light rum
1/2 teaspoon balsamic vinegar
2 large fresh basil leaves plus 1 small sprig for garnish

Steps:

  • Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig.
  • Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar.

STRAWBERRY BALSAMIC SHRUB



Strawberry Balsamic Shrub image

Shrubs, or drinking vinegars, are old-fashioned drinks that are made from a mixture of a fruit syrup and vinegar-and they carry an acidic punch. This strawberry balsamic shrub is a slightly sweeter take on a shrub, and is a great use for strawberry tops and leaves that otherwise would be thrown away. This recipe works best when strawberries tops have been removed by cutting straight across the top of the berry, so that some of the fruit is left underneath the leaves. This usually discarded bit of the berries gets transformed into a sweet pink syrup when they're mashed with sugar and macerate overnight. Since no heat is applied, the strawberry flavor really shines through. Champagne vinegar and white balsamic both have crisp, clean flavors, so the finished shrub has both an acidic bite and a sweet strawberry flavor. Top it off with seltzer for a refreshing nonalcoholic cocktail.

Provided by Food Network Kitchen

Categories     beverage

Time P1DT10m

Yield 4 servings

Number Of Ingredients 5

1 cup strawberry tops with leaves (see Cook's Note)
1 cup granulated sugar
1/4 cup champagne vinegar
1 tablespoon white balsamic vinegar (see Cook's Note)
5 cups seltzer, for serving

Steps:

  • Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
  • Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
  • To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL



Fresh Strawberries with Balsamic Vinegar and Basil image

Provided by Michael Schlow

Categories     Fruit     Dessert     Strawberry     Summer     Healthy

Number Of Ingredients 6

1 1/4 cups sugar
1 1/4 cups balsamic vinegar
2 1/2 tablespoons honey
2 teaspoons freshly ground black pepper
1 cup fresh basil leaves, torn into small pieces and loosely packed
10 cups strawberries, trimmed and halved (4 pounds whole berries)

Steps:

  • In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

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