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270ml tequila reposado
150ml triple sec (such as Cointreau)
270ml sugar syrup
180ml lime juice (from about 6 limes)
leaves from 8 basil sprigs, plus 6 small sprigs to garnish
2 cups crushed ice
1. Pour the tequila, triple sec, sugar syrup and lime juice into a freezeproof container and put in the freezer overnight. (It won’t freeze solid.)
2. To serve, put the crushed ice in a blender (work in batches if necessary). Add the chilled tequila mixture and basil leaves, then whizz until smooth, green and very thick – you may need to add more ice. Pour into martini glasses, garnish each with a basil sprig and serve immediately.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
This recipe was first published in June 2017.