- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 to 16 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 340
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 3 g
- Sugar
- 83 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 to 16 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 340
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 3 g
- Sugar
- 83 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Blueberry Basil Puree:
Raspberry Rosemary Syrup:
Drinks:
Directions
- For the blueberry basil puree: Add the blueberries, sugar, basil and 1/4 to 1/2 cup water (as needed) to the carafe of a blender. Blend until smooth. Strain through a sieve into a serving vessel. Refrigerate until ready to use or serve immediately.
- For the raspberry rosemary syrup: Add the sugar, raspberries, rosemary sprigs and 3 cups water to a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer until the raspberries burst, the sugar is dissolved and the liquid is bright pink, about 15 minutes. Remove from the heat and press through a mesh sieve into a bowl or large measuring cup. Transfer to a serving vessel and refrigerate until cold, about 1 hour.
- For the drinks: Add the blueberry basil puree or raspberry rosemary syrup to any desired mixer. Mix and match as desired. Garnish with herbs, berries or citrus.
