Fresh mint would be a delicious alternative to basil in this summery and vibrant cocktail. If you tend to make lots of cocktails, you could double the quantity of sugar syrup and store the remainder in the fridge in an airtight container for up to 1 month. Use in other cocktails like mojitos or classic daiquiris.
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Yields:
8 serving(s)
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Cal/Serv:
252
Ingredients
75g
caster sugar
1
cucumber, peeled into ribbons (discard seedy core)
large handful basil, leaves picked
400ml
limoncello
750ml
bottle prosecco or cava, chilled
crushed ice, to serve
Directions
Step 1Heat the sugar and 75ml water in a large pan over low heat, stirring to dissolve the sugar. Set aside to cool.
Step 2Divide the cucumber and basil between 8 large wine glasses and muddle briefly with a spoon. Fill each glass with crushed ice. Divide the cooled sugar syrup between the glasses, followed by the limoncello. Top up with fizz and serve.
Per serving:
Calories: 252
Protein: <1g
Fat: 0g
Saturates: 0g
Carbs: 30g
Total sugars: 30g
Fibre: <1g
Summer cocktail recipe ideas you need to try for the upcoming heatwave 😎☀️
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