A refreshing Thai cooler with basil, red chillies and lime served in a fresh coconut or glass
Ingredients
Cooking Instructions
Download PDFTo make the syrup, bruise and roughly break up the lime leaves and lemongrass. Add them to a pot with the sugar and water and place over a medium heat. Bring to a gentle simmer, stirring for approx. 1 minute until the sugar dissolves. Turn off the heat and allow the mixture to cool to room temperature.
Strain the syrup into a bottle, then seal and store in the fridge for up to 2 weeks.
To make the cooler, soak the basil seeds in the water for at least 3 hours before making the drink.
Remove the seeds from one chilli and roughly chop. Open the coconut and pour the water into a large bowl. Squeeze in the lime juice, add 44ml of syrup, chopped chilli and basil seeds. Let the mixture sit for 10 minutes. Strain the drink back into the coconut shell or into a tall glass filled with ice.
Decorate with the whole chilli, if using a glass, and serve.
