Freeze the yuzu or lemon juice in ice cube trays overnight. 

To make the basil simple syrup, add the sugar, water and basil to a small saucepan over medium-low heat, heating just until the sugar is dissolved. Remove from heat and let sit to cool/infuse for at least 30 minutes. Strain out the basil and refrigerate until ready to use. 

To make the cocktails, add all ingredients to a blender and blend until a slushy mixture forms. Add more ice as needed. Taste and adjust sweetness to your preference – I like a very tart cocktail, but you may want more simple syrup to balance it out. 

Pour into 2-3 glasses and top off with candied yuzu peel. Enjoy!