Here is the latest seasonal recipe from resident recipe writer Tiffany Francis. You can check out her other recipes here.
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Hawthorn blossom, bouncing lambs, supper in the garden. There’s nothing like late spring to bring out the vibrancy of the countryside and make us forget winter ever existed. This fresh strawberry daiquiri is a boozy way to welcome in the summer months, with a few basil leaves thrown in for an extra lift. The cultivated strawberry is in season early this year due to the milder weather, but if you fancy a twist of the wild, you could also add a few wild strawberries to the mix. Most of our hedgerow berries won’t be ready for a few months yet, but the wild strawberry – a smaller, sweeter version that loves colonising wasteland, grassy banks and chalky soils – can be found from May onwards. This recipe can also be enjoyed without the rum for a refreshing summer mocktail.
Ingredients
Serves one
250g fresh strawberries
50ml white rum
1 tbsp fresh lime juice
3 fresh basil leaves
Handful of ice
Sherbert (optional – I used a sour Dip Dab)
Lime slices (to serve)
Method
- Use a blender to blitz the strawberries into a smooth puree.
- Add the remaining ingredients and blend until well combined.
- Pour into a sherbert-rimmed martini or champagne glass, garnish with a lime slice and serve!
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