Paired with peppery ginger, the anise flavor of Thai basil gives you a highly refreshing summer sipper. Look for kaffir lime leaves at Asian markets. If kaffir leaves are unavailable, simply omit. This recipe will also work nicely with fresh mint or cilantro sprigs instead of Thai basil.

Recipe by Cooking Light June 2015


Credit: Alison Miksch; Styling: Claire Spollen

Recipe Summary

13 mins
5 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup water and sugar in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Stir in ginger, 2 Thai basil stems (reserving leaves), and kaffir lime leaves. Cover sugar mixture; let stand 10 minutes. Strain over a bowl; discard solids.

  • Place 1/2 cup crushed ice in each of 6 glasses. Add reserved basil leaves to each glass; stir gently to bruise leaves. Add 2 tablespoons sugar mixture, 1/2 cup prosecco, and 1 lime wedge to each glass. Stir gently; serve immediately. Reserve remaining sugar mixture for another use.

Nutrition Facts

129 calories; carbohydrates 14g.