When I lived in Arizona I had tried to grow my beloved basil more times than I can count. Every time I went to the store and saw the healthy, thriving basil plants, it gave me renewed hope that basil really does grow in Arizona. But sure enough, I’d get it home and it would be dead within 4 days. Never failed! When I moved to Utah one of my very first purchases was, you guessed it, a potted basil plant. New climate – worth a shot, right? I’m proud to say my plant is big and beautiful and growing on my front patio which gets great morning sun and doesn’t wilt within an hour like it did in Arizona!
Basil is a staple here in our kitchen. I look for reasons to use up the clippings I often take of the tips to shape it and keep it from flowering. I’ve learned to not let it flower because that can make it bitter In honor of my happy basil success, I’d like to share with you one of my very favorite drink recipes – Blueberry basil martini.
Sounds wierd, right?
Noooooo. It’s amazing how these two flavors compliment each other. If you give it a try, let me know how you like it.
- Approximately 15 fresh blueberries
- 3 shots of vodka (optional)
- 3 or 4 fresh basil leaves
- ¾ of a lemon
- 15 oz. tonic water
- Cut basil leaves into thin strips.
- Add basil and blueberries to your mortar and pestle (or squish them in a bowl using the end of a rolling pin.)
- Grind them together until you make a paste and add to a small pitcher.
- Add 3 shots of vodka to the pitcher (optional).
- Add about 15 oz. of tonic water to the pitcher and the juice of ¾ of a lemon.
- Place into the refrigerator for at least 2 hours.
- Pour into sugar rimmed martini glasses.