Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Frozen Basil-Mint Caipirinha
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- Level: Easy
- Total: 40 min (plus freezing)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 40 min (plus freezing)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- Remove 2 wide strips zest from the lime with a vegetable peeler; set aside. Cut the lime in half; thinly slice one half and cut the remaining half into 4 wedges for garnish.
- Bring 1/3 cup water and the sugar to a boil in a saucepan over medium heat, stirring, until the sugar dissolves. Remove from the heat; add 1/2 cup each basil and mint and the lime slices and let cool completely.
- Transfer the herb syrup to a blender and blend until the herbs are finely chopped (the limes will still be mostly intact). Strain through a fine-mesh sieve into a bowl. Freeze until slushy, about 2 hours.
- Combine the cachaça, limeade concentrate, lime zest, the remaining 1/2 cup each basil and mint and the frozen herb syrup in a blender. Add 5 cups ice and blend until thick and slushy; gradually add up to 1 more cup ice if needed. Pour into glasses and garnish each with a lime wedge.
