August 7, 2018
A hint of basil and chamomile in this refreshing raspberry drink
The irony is that I’m 19 and can’t drink.
Therefore, to be totally honest, I have no idea what this tastes like! According to my dad, the ultimate taste-tester in my family, these Raspberry Basil Chamomile Palomas are quite good.
No need to take it from my dad, just whip them up and taste for yourself! If you want a virgin version (like the one I was able to taste), simply omit the tequila and they are so refreshing and tasty.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Raspberry Basil Chamomile Paloma.
Basil Chamomile Syrup
- 1 cup water
- 1/2 cup white, granulated sugar or honey
- 2 chamomile tea bags
- 1/2 cup fresh basil leaves
Raspberry Paloma
- 4 cups fresh lemon juice
- 3 cups frozen raspberries
- 1/2 cup grapefruit juice
- 4 ounces tequila (or omit for non-alcoholic drink)
- additional fresh raspberries
- fresh basil
- To make basil chamomile syrup, in a small pot over low heat, dissolve sugar in water. Add in basil leaves. Whisk in contents of chamomile tea bags. Remove from heat, and remove basil leaves. Allow mixture to cool completely; then store in refrigerator for at least 1 hour.
- Combine lemon juice, frozen raspberries, grapefruit juice, and tequila. Mash a little with a large spoon or fork so raspberries release juices. Pour in cold basil chamomile syrup. Whisk well. Pour into glasses, and drop in additional fresh raspberries, and top with fresh basil. Enjoy cold!
