Happy Monday friends!
And so spring break ends much as it began–pretty uneventfully. There were a few days of intense spring cleaning, a ton of time spent in the kitchen, a freak snow storm, a couple DIY projects I’m dying to share, a little shopping and spring decorating, and a ridiculous amount of eating. As it should be!
The weather wasn’t all that great for most of the week, but man, did this weekend make up for it. It was gorgeous on Saturday, but the boys wanted to brew, so I spent most of the day sitting on the grass in our back yard reading and computing…which was absolutely fabulous. Unfortunately, Sunday ended up being much cloudier and windier than anticipated, but we still went for a quick trip up the road to Pandapas Pond–more on that to come soon! I am thrilled that spring is finally here though, even if I’ll be spending a lot of time indoors over the next few months. Now I’m just waiting for things to turn green again!
Late last week, I decided that with warm weather on the horizon, a new gin and tonic recipe had to be in the mix. Gin and tonics are by far my favorite summer drink. Unfortunately, I can’t find my favorite tonic water (Fever Tree) around here, so I may just have to order some or find a store that carries it in D.C. so I can stock up while visiting next month.
The strawberry basil simple syrup is really simple to make yet adds the perfect amount of sweetness to the dry gin. Plus, it lends itself really well to other drinks like this lemonade or even as a great base for homemade margaritas.
What’s your go-to summer drink?
Strawberry Basil Gin & Tonic Recipe
Makes 1 double gin and tonic
3/4 lb strawberries, washed and trimmed
1/4 cup sugar
1/4 cup water
4 large basil leaves
4 ounces gin
6 ounces tonic water
In a large saucepan, combine the strawberries in a saucepan with the sugar and water. Bring the mixture to a boil then reduce to a simmer. Cook, stirring constantly, until the sugar dissolves and the mixture begins to thicken a bit, about 15 minutes. Stir in the basil and let cool completely, about 1 hour.
Then, using a fine strainer, strain the strawberries over a bowl to extract the syrup.
Time: a little over an hour