Purple Basil Mint Serrano Chili Limeade

A couple of notes:  Try a green variety of basil as an alternative if purple basil cannot be found. Also, jalapeno pepper may be substituted for the Serrano chili. Basil is typically grown and harvested in the Summer, this beverage works best if made seasonally!

Ingredients: 

• 1 cup purple basil; chopped & torn (both stem and leaves, about 1/2 bunch)
• 1/2 cup mint; chopped & torn (both stem and leaves, about 1/2 bunch)
• 1 teaspoon minced green Serrano chili pepper
• 3 Tablespoons of sugar
• 1/2 cup of freshly squeezed lime juice (about 4 limes)
• 1/2 cup agave nectar, or to taste
• 4 cups of iced water* (or use straight with your favorite tequila or gin)

Directions:

Combine the basil, mint, chili, sugar and about 4 Tablespoons of the lime juice in an mortar and muddle until a thick purple mash is formed.  Slowly add the rest of the lime juice to the mash and continue to grind the ingredients allowing the grit from the sugar to dissolve.                          

Let this concentrate sit for about 10 minutes to allow the acid from the lime juice to continue to wilt and extract the oils and flavor from the chili and herbs.

Using a fine sieve over a pitcher, strain the mash using a wooden spoon to help to push all of the thick juice concentrate through.  Dispose of remaining mash. 

Add the agave nectar (or your preferred liquid sweetener- I use agave because it mixes in immediately and I loathe waiting for sugar granules to dissolve), then add water and stir.

Add or leave out a cup of water depending on your desired level of pucker. 

Leave out the water and use the concentrate straight with tequila for a spicy margarita-esque drink! Goes great with Gin as well.

Pour into iced glasses and enjoy.

Serves 2-3.