I’ve always loved tropical fruit (guava is my fave) but after visiting Hawaii this month, I came back with a renewed obsession for all things tropical. I seriously can’t seem to get enough guava, pineapple and other tropical fruits. So to help curb my tropical fruit craze, I’ve created a new punch recipe!
One sip of this tropical basil punch and you’ll think you’re on a tropical island…even if you’re in your own backyard. It’s fruity and has a slight peppery bite thanks to the fresh basil infused syrup. It’s the perfect punch to enjoy with friends this summer; it’s easy to make and can be served from a pitcher. Perfect for serving a crowd!
You can find the juices and fruit nectars in the hispanic food aisle of your local grocery store. Just don’t skip the garnishes on this one! What better way to serve a tropical punch than with flamingo picks, right?
Tropical Basil Punch
Makes 8 servings
Ingredients: 2 cup pineapple juice / 2 cup guava nectar / 2 cup pear nectar / 1 cup packed fresh basil leaves + more for garnish / 1.5 cups Smirnoff No. 21 Vodka / 4 limes, halved + more for garnish Supplies: pitcher / flamingo picks
Step 1: Pour pineapple, pear and guava juices in a large pitcher. Stir to combine.
Step 2: Pour 1 cup of the mixture into a small saucepan with the basil leaves. Bring to a boil over medium high heat. Once boiling, reduce heat to a simmer and cook for about 15 minutes, or until the juice is slightly syrupy. Remove from heat and allow it to cool.
Step 3: Strain the juice mixture over a fine mesh sieve to remove basil leaves. Add to the juice mixture in the large pitcher. Add the juice of 4 limes and the Smirnoff No. 21 Vodka and stir to combine. Serve in glasses over ice and garnish with fresh basil and lime slices.
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