Cold basil and rose infusion

Here is a refreshing and original drink recipe, perfect to start the summer – staying hydrated while enjoying all the health benefits basil has to offer (you can find my article about basil here). I love its subtle botanical taste.

Ingredients for 1 litre:

  • 1 litre water
  • 2 large basil sprigs (or about 30 large leaves)
  • 1 heaped tablespoon dried rose buds

Optional

  • Agave or maple syrup
  • Raspberries
  • Slices of lime

Method:

  • Coarsely chop the basil leaves and add them to a litre of water. Allow to infuse in the fridge for 30 minutes.
  • Add dried rose buds. Leave to infuse in the fridge for another 30 minutes.
  • Strain.
  • Serve cold, with ice cubes, raspberries, agave syrup if you like and slices of lime for decoration.

Advice:

  • Always infuse the basil before adding the rose buds because rose has a powerful taste. It helps to balance the flavours.
  • I prefer straining before drinking to avoid any bitterness from leaving to infuse for too long. Once again, each to their own, so do not hesitate to infuse your drink for longer and keep the leaves and rose buds for a nice visual effect.

Variations:

  • This recipe is also delicious with sparkling water!
  • Dried peony and Damascus rose petals: replace the dried rose buds with a tablespoon of dried peony petals and half a tablespoon dried Damascus rose petals.

Enjoy!

Pauline WestonComment