Berry Basil Frappe, a frappe is defined as two things, the first being a fruit puree poured over shaved ice and the second being a coffee version poured over shaved ice.
Since I am not a huge coffee drinker, I chose the antioxidant delicious berry version with berries, basil, and orange
YES! This is the very first #SOBikini RECIPE WEDNESDAY!!! I’m super excited because this is the perfect end-of-Summer drink and works when subbed for Fall and Holiday ingredients. Just substitute your favorite ingredients and follow the recipe below.
I must admit, the basil orange idea was not, in fact, my idea. The Basil Orange Frappe must, without exception, be attributed to my chef friend Alan Greeley of the Golden Truffle restaurant in Orange County. When I recently judged a chef challenge at the OC Fair, the Basil Orange Frappe was one of Chef’s presented dishes of which I instantly fell in love. I loved it so much I decided to create a home-chef worth version that is also SOBikini friendly and delicious – well, that’s understood.
I decided this was a recipe that everyone could enjoy when presented in a perhaps somewhat simpler form. Hence, I present the Berry Basil Frappe.
Nutrition:
Serves 2
Calories: 113
Fat: 0.2g
Carbohydrates: 13.0g
Protein:ﾠ0.5g
Fiber: 2.5g
Sodium: 2.7mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
