To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
To make the rose & basil simple syrup boil - 1 cup water, 1 cup sugar, 3-4 basil leaves, and 2 teaspoons of rose water. Reduce by half. Remove the basil leaves and store in the fridge for up to three weeks.
For the Strawberry Rose margarita, mix 4 tablespoons of the strawberry puree with 1 tablespoon of the rose & basil simple syrup in 1 ½ cups of tonic water.
Hot Tip: The rose & basil syrup tastes great over vanilla ice cream too!
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
Glittery red hearts, chocolate and sugary treats conjure up February’s infamous holiday. Valentine’s Day is just around the corner and you may be craving some sweet indulgences.
With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky,
