This version is sized for one large mason jar, screwed shut and taken to the office or the beach. Basil gives the soft, sweet papaya a peppery, green lift.
200 g
papaya peeled and seeded
1
pear small, cored
5 leaves
basil
6¾ oz
fruit tea brewed and fully cooled
Garnish: A basil leaf · Ice: Served up, no ice
Fruity and mellow with papaya sweetness, a soft pear body and a fresh, peppery basil finish.
Papaya has a soft, buttery flesh and a mild sweetness that can taste a little flat on its own. Basil fixes that: its peppery, slightly anise-like aroma adds freshness without making the drink savoury. The pear adds body, and cooled fruit tea keeps the drink light. Papaya is known as a good source of vitamin C. Because the recipe fills a whole jar, it works as a small meal on the go; shake it well before drinking.
Kept cold and closed, it tastes good for about 4 to 6 hours. Shake before drinking, as it separates slightly.
Yes, it contains only fruit, herbs and tea.
Yes. Thai basil tastes more of anise and makes the drink a little more exotic.
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