- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 45 mg
Ingredients
Directions
- In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator.
- Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl.
- Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. For a mocktail, top with sparkling water. For a cocktail, add about 1/2 cup prosecco per glass and a splash of sparkling water. Garnish with a slice of orange and a basil leaf.
