Basil-Strawberry Rum-Ade Recipe
Daily Value: 3%
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||6µg||2%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
It’s been warm here in Portland these last few days, and it’s projected to continue. It's just what we need out east in the vineyard, helping those little vines catch up to the slow start they, and most others out here in the West, have endured. And while they do, as the heat leaves us looking for cool and sweating out whether or not our grapes will ripen in time, may I suggest a drink I have concocted: Basil-Strawberry Rum-Ade. For more "how to" imagery, please visit our blog, The Uncultivated LIfe. And please do let us know what you think!
- 2-3 small strawberries (I used the very small and incredibly flavor-saturated ones grown in our garden)
- 1 fresh large basil leaf
- ¼ lemon, juiced
- 1 tablespoon triple sec
Muddle the strawberries and basil leaf in the lemon juice.
Add the triple sec, then fill the glass with ice.
Top off with rum — as much as you’d like — and stir to mix.
Recipe DetailsServings: 1
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