YIELDS | 16 SERVINGS
PREP TIME | 10 MINS
COOK TIME | 30-60 marinating time
This simple syrup is so versatile, I find by self making several batches over the summer months. Use to stew fruit, pour over watermelon, ice cream or to make all kinds of cocktails and non-alcoholic elixirs alike.
• 1-1/2 cup granulated sugar
• 1-1/2 cup water
• 8 Strawberries, sliced
• 8 basil leaves, chiffonade
1. In a small sauce pan, dissolve the sugar into the water over medium low heat. 2. Once the sugar is dissolved, remove the pan from the heat and add the sliced
strawberries and basil.
3. Cover and allow to steep for 30-60 minutes.
4. Drain through a fine mesh strainer and place in an airtight jar.
5. Refrigerate until ready to use. Will keep for 1-2 weeks in the refrigerator
Strawberry and Basil Martini
• 2 oz strawberry basil simple syrup
• 2 oz vodka
• Orange bitter, optional
1. Shake with ice, pour into a martini glass and garnish with basil leaf and sliced strawberry. If you like a little fizz, top with club soda.
To make a Boozy Fruit Slushy
Put eight medium to large strawberries in a mason jar poor in 4 oz vodka and muddle. If you have time, let’s sit for at least an hour or even better overnight in the refrigerator.
Mix these drunken strawberries with 4 oz strawberry basil simple syrup, 2-3 cups of ice and blend until ice is crushed. Serve in a fun glass and garnish with a sliced strawberry and a sprig of basil.