Best Mint Caparina Recipes

FROZEN BASIL-MINT CAIPIRINHA

Steps:

• Remove 2 wide strips zest from the lime with a vegetable peeler; set aside. Cut the lime in half; thinly slice one half and cut the remaining half into 4 wedges for garnish.
• Bring 1/3 cup water and the sugar to a boil in a saucepan over medium heat, stirring, until the sugar dissolves. Remove from the heat; add 1/2 cup each basil and mint and the lime slices and let cool completely.
• Transfer the herb syrup to a blender and blend until the herbs are finely chopped (the limes will still be mostly intact). Strain through a fine-mesh sieve into a bowl. Freeze until slushy, about 2 hours.
• Combine the cachaça, limeade concentrate, lime zest, the remaining 1/2 cup each basil and mint and the frozen herb syrup in a blender. Add 5 cups ice and blend until thick and slushy; gradually add up to 1 more cup ice if needed. Pour into glasses and garnish each with a lime wedge.

MINT CAPARINA

Steps:

• In a rocks glass, muddle mint and sugar together with a spoon until sugar dissolves. Pour in ice and cachaca, stir and serve.;

CAIPIRINHA

Steps:

• In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.