Roasted Strawberry Basil Daiquiris

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Last weekend I got to celebrate the most doting, proud, involved father I’ve known – my husband, Zac. He eased into parenthood so naturally and with such grace. I had a harder transition – my baby was the first diaper I changed, the first baby I held for more than 5 minutes, the first baby I fed. I was completely out of my element with zero confidence in what I was doing. Zac cheered me on, demonstrated without judgement, and took on more than most.

It always confuses me when women publicly proclaim how thankful they are that, for once, their husband did the dishes, made breakfast, or gave the baby a bath. Zac jumps right in there with me; we tackle the house, parenting, and everything else as a team. I make dinner, he does the dishes. I ease West into the day, he soothes him to sleep. I’m grateful West has a father who doesn’t shy away from dirty diapers or gets annoyed with his loud antics. His love for that boy, for our family, runs so deep.

Today, West is one heck of a kid. He’s come so far from his NICU days, his months on a NG tube, and his refusal of anything other than pediasure. ┬áHe’s got a wicked sense of humor – already being silly and making jokes. He gives hugs and kisses. He’s 19 months and can sit for an hour immersed in a stack of books. He prefers folk music and rap to any other genre. Spread spinach hummus on his crackers and he will love you forever. He’s so inquisitive, constantly surveying the world around him and making sense of it all. He stares at you with his big blue eyes in such a knowing, understanding way that only an old soul can. His dad is equally responsible for how wonderful he is.

Much of his Father’s Day was spent working on the house and a variety of other lackluster chores, but we did break to get outside and spend some quality time together. We lunched on burgers and cocktails at one of Zac’s new favorite downtown spots. I ordered a Strawberry Basil Lemonade that was absolutely insane. An incredibly refreshing drink with such a fun flavor combination. I’ve been playing around with different drink ideas in my head and completely unable to shake the strawberry basil idea. We’re both rum fans so today it was decided – daiquiris. Roasted Strawberry Basil Daiquiris. These drinks? I have no words. Just stop what you are doing, go home from work, drop the kid off at your Mom’s, and make them.


Roasted Strawberry Basil Daiquiris
{makes 2 reasonable drinks or 1 daiquiri gigante}

1/2 cup roasted strawberries (recipe below)
2 shots basil simple syrup (recipe below)
1 tsp reserved basil from simple syrup
juice of 1/2 lemon
2 shots rum (make it a virgin, use coconut water or lemon lime soda)
1 shot triple sec (easy sub – orange juice)
ice (punch up the flavor and use frozen strawberries!)

Combine everything in a blender and blend until smooth. Garnish drinks with a strawberry, basil leaf, and a drizzle of roasted strawberry juice on top. Enjoy!

Roasted Strawberries
(lightly adapted from Jennifer Perillo’s Roasted Strawberry Basil Sauce)

1 quart of strawberries, stems removed and quartered
1/4 cup of sugar
juice of half a lemon

Preheat oven to 450 degrees

Lightly spray a pie-size or square baking dish with cooking spray or line with parchment paper. Place your strawberries, lemon juice, and sugar in the dish and stir to combine. Roast for 20 minutes. Remove from oven and let cool for 10-15 minutes before pouring the strawberries and their liquid into a jar and refrigerating.

Basil Simple Syrup

1 cup sugar
1 cup water
1 cup basil leaves, loosely packed

Add your sugar and water to a small sauce pan. Tear your basil leaves and add to the pan. Stir over medium heat until sugar is completely dissolved, 5-7 minutes. Remove from heat and let cool completely. Strain twice through a fine mesh strainer and store in an airtight container in the refrigerator.

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