Basileus Cocktail - Basil Prosecco with a twist of Lemon
Basileus Cocktail - Basil Prosecco with a twist of Lemon is a side dish that serves 4. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 129 calories. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by The Novice Chef Blog. 550 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up sugar, prosecco, lemon juice, and a few other things to make it today. With a spoonacular score of 51%, this dish is pretty good. Linnea's Prosecco Cocktail, Prosecco, Elderflower & Mint Cocktail, and Blood Orange and Prosecco Cocktail are very similar to this recipe.
Servings: 4
Ingredients:
10 large fresh basil leaves
4 lemon twists for garnish
1 teaspoon fresh lemon juice
1/2 cup sugar
1/2 cup water
1 bottle chilled Prosecco
Equipment:
sauce pan
food processor
blender
Cooking instruction summary:
In a small sauce pan over medium heat, stir sugar and water until sugar has dissolved. Remove from heat and transfer to fridge to chill (or to speed things up - chill in freezer). Transfer simple syrup to a blender or food processor. Add basil and lemon juice, pureeing until smooth. (If making ahead 0 you can store syrup in fridge for up to 1 week.)Divide prosecco among 4 champagne flutes. Pour in basil syrup (to taste - I like to use about 1 tablespoon of syrup) and garnish with lemon twist. Serve immediately.
Step by step:
1. In a small sauce pan over medium heat, stir sugar and water until sugar has dissolved.
2. Remove from heat and transfer to fridge to chill (or to speed things up - chill in freezer).
3. Transfer simple syrup to a blender or food processor.
4. Add basil and lemon juice, pureeing until smooth. (If making ahead 0 you can store syrup in fridge for up to 1 week.)Divide prosecco among 4 champagne flutes.
5. Pour in basil syrup (to taste - I like to use about 1 tablespoon of syrup) and garnish with lemon twist.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
