Sweet Strawberry & Thai Basil Fizz

A. Weaver  ||  June 26, 2022

Summer is finally here and sweet, ruby red strawberries are in season! So, let's make a refreshing and delicious strawberry and Thai basil syrup to jazz up that sparkling water. 

Strawberry & Thai Basil Syrup

Recipe makes 8 servings or 1 cup of syrup. Total time 45 minutes (Prep: 15 minutes / Cook: 30 minutes). 

Special Cookware: Standard blender, jar with a lid, and small mesh strainer

Ingredients 

• 1 cup Strawberries 
• 1 cup agave syrup or white sugar
• 3-5 sprigs of Thai basil or sweet Italian basil
• 2 tbs lemon juice
• 1 can of sparkling water
• Mint (optional)
• Lemon wedges (optional) 

Directions

1. Thoroughly wash the strawberries and Thai basil under cold water. This will remove any traces of dirt or small bugs that might have hitched a ride on your produce.
2. With a paring knife, cut the green leaves from the strawberries, then cut the strawberries in half. As you are cutting, place the strawberries in a bowl.
3. Transfer the washed and cut strawberries, Thai basil, agave syrup, and lemon juice to a small, heavy pot over medium heat.
4. Let simmer for 30 minutes and occasionally stir.
5. Remove the sprigs of Thai basil and discard.
6. Place the hot mixture in a standard blender. Leave the blender's top slightly open or remove the blender's small cap. (This allows for the mixture's heat to escape). 
7. Place a kitchen towel over the blender's lid to avoid the mixture from escaping from the blender's opening.
8. Place the small mesh strainer over a jar or mixing bowl.
9. Pour the blended strawberry mixture into the small mesh strainer. Use a spatula to help the mixture move through the mesh strainer. 
10. Once the mixture is thoroughly strained, secure the jar's lid and let cool either naturally or in the fridge (to speed it up).
11. Mix a cup of ice, strawberry and Thai basil syrup, and flavored or plan sparkling water.
12. goog_1945248857Garnish with lemon and mint.

Make this a delicious cocktail by adding a shot (or two) of gin or coconut rum!

Cheers!

A. Weaver

Photos by A. Weaver

This recipe was inspired by Elizabeth Poett owner of Rancho San Julian and host of Ranch to Table of Discovery+