Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Thai Gin and Juice

By OcadoLife
Toast hot summer nights with a Thai Gin and Juice, featuring a heady mix of mango, lime and thai basil syrup, all whizzed up with gin. No blender? No problem! Food stylist and writer Emily Jonzen suggests swapping the…
Shop for ingredients

Time and servings

Total time
Servings
Prep time

Ingredients

7 total
  • 200 g of golden granulated sugar
  • 4 dried lime leaves
  • 10 g of thai basil (approx.), plus extra leaves to serve
  • 1 x 400g tin mango chunks in juice (we used biona organic mango chunks in mango juice)
  • 2 limes, juiced
  • 100 ml of gin (vegan if required)
  • 4 slices of fresh mango (optional)

Method

3 steps

  1. Step 1

    To make a sugar syrup, put the sugar in a small heavy-based saucepan with 200ml water and heat gently, swirling occasionally to encourage melting.

  2. Step 2

    Once the sugar has dissolved, increase the heat and boil for 1 min. Remove from the heat and add the lime leaves and thai basil. Set aside for 1 hr to infuse and cool, then strain into a clean jar and chill until needed; the syrup will keep in the fridge for up to 1 month and is delicious drizzled over ice cream or added to tonic.

  3. Step 3

    In a blender, blitz the mango chunks and juice, lime juice, gin, 125ml of the sugar syrup and a large handful of ice until smooth. Divide between 4 daiquiri or large martini glasses and garnish with sliced mango (if using) and a few thai basil leaves.