Best Basil Lime Rum Fizz Recipes

PINEAPPLE BASIL RUM FIZZ

Steps:

• Peel and core the pineapple. Cut into chunks. Place the pineapple into a high-powered blender, such as a Vitamix, and puree for 1 to 2 minutes until completely smooth. Use a tamper if necessary. This should yield roughly 4 cups (1 quart) of fresh pineapple juice. The texture should be similar to a thick pulpy orange juice. Transfer the pineapple juice to a large container or pitcher, and allow it to chill in the fridge.
• Place the lime juice and basil leaves in a clean blender container. Blend until the basil has been incorporated fully and no pieces remain. Combine 3½ cups (840 mL) of pineapple juice, the lime-basil mixture, and rum in a large pitcher. Stir thoroughly.
• Moisten the edges of chilled glasses with lime juice and dip into granulated sugar. Distribute the drink evenly among glasses, leaving roughly ½ to 1-inch of space. Finish with club soda. Garnish the glass with a sprig of fresh basil and slice of lime if desired. Serve immediately.

BASIL AND LIME SORBET

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

APRICOT FIZZ

Steps:

• Pour the apricot nectar in a champagne flute and top with Prosecco. Garnish with lime slices if desired.

RUM-LIME PUNCH

Steps:

• Mix all punch ingredients together. Serve over ice, garnish with lime slice.