raspberry and basil mules

  • 125g fresh raspberries 
  • 1 cup (250ml) lime juice 
  • 1 cup (220g) caster (superfine) sugar 
  • ⅔ cup (160ml) vodka  
  • ¾ cup (180ml) ginger beer 
  • 1 cup basil leaves, to serve
  1. Place the raspberries in ice cube trays and fill with water. Freeze for 4 hours or until frozen. 
  2. Place the lime and sugar in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Cook for 2 minutes or until thickened slightly. Allow to cool completely. 
  3. Place the vodka, lime syrup, ginger beer, raspberry ice cubes and basil leaves in a 1.5 litre-capacity (6 cups) jug and stir to combine. Makes 1.5 litres (6 cups).
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