Recipe & Images EMMA GALLOWAY
The perfect summer cooler.
Makes an approx. 1.5 litre cordial base
200g (1 cup) golden caster sugar
1 cup packed basil leaves, roughly chopped, plus extra to serve
1 pineapple, peeled and hard core removed, roughly chopped
Combine sugar and 250ml (1 cup) water in a small saucepan and bring to the boil, stirring to dissolve sugar. Once boiling, reduce heat and simmer for 2 minutes before removing from the heat.
Add basil and set aside until cold.
Place chopped pineapple into a blender, strain basil leaves out of the syrup and add syrup to blender. Blend on high until super smooth. If you don’t have a high-powered blender, strain mixture through a fine sieve. If you do have a high-powered blender, you should be able to get away without straining.
To serve: fill glasses ⅓–½ with pineapple and basil cordial base, add ice and top with cold water. Garnish with extra basil leaves, if desired (I used mini basil leaves).
The cordial base will store in the fridge for 3–4 days.
