Strawberry and Basil Bubbly
I thought I’d end this huge year (and another year of weekly recipes – woah I really thought I’d run out of ideas by now) with a quick yet celebratory treat in the form of summer hydration. And straight from the veggie box, too. Berries, basil, some kind of carbonated beverage… how could I not share it for our last 2016 edition. So dust off the soda stream, folks. May a little clinking of pink glasses warm the heart and those glasses be garnished, just because.
Use this syrup to flavour anything bubbly, be that soda water, kombucha or sparkling wine. It could also be poured over ice-cream if you have the berries but not the bubbles! Adapted from this recipe here and originally inspired by this tempting link shared here (yes the margarita one!).
Blend the trimmed strawberries, and top up with water if need be so 2 punnets become about 2 cups of juice.
Gently warm this in a small pot with the sugar (or honey) and crushed basil leaves for about 10 minutes until the sugar dissolves and basil infuses. Leave to cool, then press through a sieve to remove the seeds.
To serve it’s just get a glass > add ice > syrup (a good dash of about 2 tablespoons) > squeeze of lime juice > then top up with the sparkling beverage of your choosing. Taste test and tweak as you see fit.
2 punnets strawberries
juice of 2-3 limes
1/2 cup loosely packed basil leaves (or mint)
1/2 C sugar (or honey to taste)