Basil: An Herb Society of America Guide

Recipes

Basil Pineapple-Orange Cooler

6 cups fresh or reconstituted frozen orange juice
1 46-ounce can pineapple juice
1/4-1/2 cup sugar, depending upon personal taste
2-3 tablespoons fresh lemon juice if desired
Fresh branches of cinnamon, clove, lemon, sweet Thai and/or sweet basil – no woody 
stems 

Combine orange and pineapple juices, along with sugar in a non-reactive (glass or plastic) container fitted with a lid; stir until sugar is dissolved. Add lemon juice to brighten flavor and adjust sugar if needed. Bruise branches of basil by twisting to release essential oil. Add to container of juices, filling as much as possible. Cover and refrigerate overnight, allowing juice to become flavored. Let stand at least 8 hours.

Strain juices, pressing out as much liquid as possible. Check for sweetness and serve over ice. Ice cubes may be pureed with juice to create a basil "icee." If using frozen orange juice, decrease water measurement and add ginger ale or lemon-lime soda to create a "fizzy" treat.

Yield: 16 to 20 servings with ice. 

Recipe © Madalene Hill and Gwen Barclay. Printed with permission.

Next topic: Craft Uses

 Previous Page | Next Page

Back to Recipe Index
Back to Contents