Pineapple-Basil Freeze
Pineapple adds an unexpected tropical twist to this frozen summer refresher inspired by the classic cocktail the gin gimlet. A bit of basil is responsible for the pretty pale green color. To make simple syrup, in a saucepan over medium-high heat, combine equal parts sugar and water and bring to a boil, then simmer for about 10 minutes. Let cool to room temperature before using.
Ingredients
- 1/2 small pineapple, peeled, cored and cubed (about 10 oz./315 g)
- 1 fl. oz. (30 ml) fresh lime juice
- 4 large basil leaves
- 2 fl. oz. (60 ml) simple syrup or agave nectar
- 4 fl. oz. (125 ml) gin
- 2 cups (8 oz./250 g) ice cubes
Directions
In a Vitamix blender, place all the ingredients in the order listed, with the pineapple on the bottom and the ice cubes on top. Blend on low 10 seconds, then gradually increase the speed to the highest setting until smoothly pureed, about 45 seconds. Serves 4.
Williams-Sonoma Test Kitchen
