Strawberry Basil Cocktail

Ingredients

• A few sprigsfresh basil
• 100 g (½ cup)sugar
• 120 ml (½ cup)water
• 225 g (1½ cups)strawberries
• 710 ml (3 cups)water
• 22.5 ml (1½ tablespoons), optionalbalsamic vinegar

Instructions

1. 1

   Make the syrup

   Put the basil sprigs, sugar and 120 ml water in a small saucepan over medium heat.

2. 2

   Simmer and cool

   Stir often until the mixture reaches a simmer, then keep stirring for 1 minute. Take the pan off the heat and leave the syrup to cool for a few minutes.

3. 3

   Chill the syrup

   Mince the basil leaves in your Vitamix blender. Remove the sprigs from the syrup, stir in the minced basil and refrigerate for at least 2 hours.

4. 4

   Blend and serve

   Put the strawberries and, if using, the balsamic vinegar in the Vitamix and purée. Combine the purée with the chilled basil syrup, add the remaining 710 ml sparkling water and stir thoroughly. Serve over ice.

What is a strawberry basil cocktail?

This American-style drink pairs ripe strawberries with basil and a gently sweetened syrup. It is alcohol-free as written, with sparkling water providing the fizz.

The basil-infused syrup is the defining touch: it brings a fresh herbal aroma to the fruit, while optional balsamic vinegar adds a tangy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The supplied per-serving nutrition lists 0 g for protein, carbohydrates and fat, despite the sugar and fruit in the ingredient list, so those figures do not reflect the ingredients as written. The sugar and strawberries contribute most of the carbohydrates; serve with a savoury snack or meal if you want a more balanced spread.

The basil syrup

Gentle heat: warm the basil, sugar and water until they simmer, stirring often so the sugar dissolves evenly.

Fresh leaves: the recipe blends minced basil into the cooled syrup after removing the sprigs. This gives the finished drink visible herbal flecks and a fresh basil flavour.

Choosing the strawberries

Ripe fruit: sweet, fragrant strawberries make the smoothest, most flavourful purée. Remove any leaves and tough tops before blending.

Balsamic option: add the vinegar with the strawberries if you want a sharper, more savoury contrast. It is optional, so the drink works without it.

Blending and texture

Smooth purée: blend the strawberries, and optional vinegar, until the fruit is evenly puréed before mixing it with the syrup.

Gentle finish: stir in the sparkling water rather than blending it with the fruit, which helps preserve its bubbles.

Plan for chilling

Hands-on time is brief, but the syrup needs at least 2 hours in the fridge to chill. Make it ahead if you want to serve the drinks cold without waiting.

Keep the strawberry purée and syrup chilled until you are ready to combine them, then add the sparkling water just before serving.

Serving ideas

Ice: pour the finished drink over ice in individual glasses. Add the sparkling water shortly before pouring so the drink stays lively.

Food pairing: serve with fresh fruit, a cheese board or savoury appetisers. Their contrasting flavours work well alongside the sweet, herbal drink.

Recipe notes & tips

• Stir the syrup frequently as it heats to help the sugar dissolve.
• Let the syrup cool briefly before adding the minced basil.
• Remove the basil sprigs before stirring the minced leaves into the syrup.
• Chill the basil syrup for at least 2 hours as directed.
• Add the sparkling water after blending and stir gently to retain its fizz.
• Serve over ice soon after mixing.

Variations

• More basil: add a little extra minced basil to the cooled syrup for a stronger herbal note.
• No balsamic: leave it out for a cleaner, fruit-forward flavour.
• Frozen fruit: use frozen strawberries for a colder, thicker blend.
• Less sweet: reduce the sugar in the syrup to suit your taste.
• Still version: use still water instead of sparkling water for a drink without fizz.

Common mistakes to avoid

• Boiling too hard: keep the syrup at a simmer and stir often so it does not reduce too quickly.
• Skipping the chill: refrigerate the syrup for at least 2 hours so the drink can be served cold.
• Leaving in the sprigs: remove them before adding the minced basil for a smoother drink.
• Blending in the bubbles: add sparkling water after the fruit and syrup are combined to keep it fizzy.
• Adding too much vinegar: measure the optional 22.5 ml and taste the purée before mixing.

How to store

Refrigerate the basil syrup and strawberry purée separately in covered containers and use within 2 days. Once combined with sparkling water, serve promptly because the drink will lose its fizz.

Frequently asked questions