Two weeks ago, I had an order to cater desserts for a party. Red Velvet Bunt Cakes, Carrot Bunt Cakes, Coconut Ginger Crème Brulee, Vanilla & Chocoalte Cupcakes, Chocolate Covered Strawberries and Mango Key Lime Pie, were all on the menu for the party. When I went shopping for all the ingredients for the order, I went way overboard and bought too many limes.
Suddenly, I was left with this surplus of limes. I knew that I was planning an Easter Brunch, and I needed a nice spring drink to make. Initially for the brunch I planned on my Blueberry Peach Lemonade, because that’s a nice Spring drink, but I had all of those limes left over, I couldn’t let them go to waste.
I got busy juicing all of those limes, then made a basil simple syrup. On the stove, I cooked the mixed berries until they began to reduce and thicken and them let them cool. Once cooled, I added the fresh lime juice to a two gallon sized pitcher, along with the mixed berry puree and the basil simple syrup.
This drink was a hit at brunch. The tart, tangy, refreshing flavors of this limeade really satisfy the need for something sweet and fruity while quenching your thirst. You’re really going to love this!
Mixed Berry Basil Limeade
Makes about 2 gallons
15 -16 limes (4 cups lemon juice)
2 lb bag of frozen mixed berries (4 cups mixed berries)
2/3 cup sugar
1 cup water
4 cups basil simple syrup
4 oz chopped basil
16 cups of water
Mixed Berry Syrup
1. Put mixed berries, 2/3 cup sugar and 1 cup water in a saucepan and bring to a boil. Stir constantly, reduce heat and simmer about 20 minutes until thick.
2. Strain the berries through a fine-mesh strainer. Using the back of a big spoon press the berries to get all of the liquid out. Chill the mixed berry syrup.
Basil Simple Syrup
3 cups water
3 cups sugar
8 oz chopped basil
Bring water and sugar to a boil in a sauce pan. Remove from heat, and add the chopped basil.
Let the basil steep in the simple syrup for about an hour or two.
Pour into a 2 gallon pitcher. Add basil simple syrup, and mixed berry syrup.
Pour in about 16 cups of water