Basil grapefruit cooler

Method

• step 1

  Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar. Pour over the vodka and leave to infuse for at least 24 hours.

• step 2

  Cut all the grapefruit in half and juice – if making ahead of time, freeze the juice until it’s needed.

• step 3

  Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 200ml of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.

• step 4

  Put half the basil leaves in a jug, pour over the vodka, 300ml of basil stock syrup and the pink grapefruit juice and stir.

• step 5

  Fill 6 glasses with ice, the remaining basil and a little pink grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.