Elderflower tonic water and homemade strawberry-basil simple syrup come together in this elegant alcohol-free elderflower cocktail.
- Prep Time:
10 mins - Cook Time:
10 mins - Total Time:
20 mins
Why should alcoholic cocktails have all the bubbles and fun? Sometimes, you just want to sip on something that’s served in a pretty glass with a fancy garnish but skip the alcohol and still have it be more interesting than the typical sparkling lemonade option. Is that too much to ask? Introducing The 5-30, a refreshing elderflower cocktail named after a recent family weekend get together (not the typical happy hour start time).
Secret to a Great Mocktail
A basic simple syrup (equal parts sugar and water) is a common element in many cocktails like the Blueberry Lemon Drop and the Green Goddess Kiwi Cocktail but a flavored simple syrup is the real secret to a great mocktail.
This one is made of fresh strawberries, basil, lime juice, lemon juice, and sugar that are blended together, strained, and then gently simmered.
The strawberry-basil syrup can be made ahead of time so the only thing you need to do when it’s party time is pour some of the simple syrup into a few coupe glasses then top them off with some elderflower tonic water.
Sip. Enjoy. Repeat.
The 5-30 {strawberry, basil, elderflower mocktail}
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups syrup
- Category: Drink
- Method: Stirred
- Cuisine: American
Description
Elderflower tonic water and homemade strawberry-basil simple syrup come together in this elegant alcohol-free elderflower cocktail.
Ingredients
For the strawberry-basil syrup
- 16 ounces fresh strawberries, washed and hulled
- 1 cup granulated sugar
- 1 cup fresh basil leaves
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 2 tablespoons water
For serving
- Elderflower tonic water, chilled (I use Fever-Tree)
Instructions
For the strawberry-basil syrup
- Blend. Add strawberries, sugar, basil leaves, lemon juice, lime juice, and water to a blender and blend together on medium-high speed for about 30-60 seconds until the sugar is dissolved and the strawberries and basil leaves are chopped.
- Strain. Strain the strawberry mixture through a fine-mesh strainer into a large saucepan. Use a spatula to press down on the solids to extract as much liquid as possible. Discard solids.
- Cook. Bring the strawberry mixture to a boil over medium heat then reduce the heat to maintain a low simmer. Simmer the mixture until it is the consistency of a thin syrup (about 10 minutes), stirring constantly. Be sure to keep an eye on the mixture as it can easily boil over.
- Cool. Chill the syrup in the refrigerator until very cold before using.
For serving
- Mix. In a coupe glass, pour in about 3/4 ounce of strawberry-basil syrup. Add about 4 ounces of elderflower tonic water or to taste. Gently stir, then serve.
Notes
- The strawberry-basil syrup can be made ahead of time and stored in the refrigerator for up to 7 days. You can also freeze the syrup for several weeks. Allow the syrup to thaw completely in the refrigerator before using.
Scotty says
This one’s absolutely incredible! Both as of mocktail and a cocktail using Vodka and elderflower liqueur with lemon soda. The strawberry basil syrup was TDF!
Nguyet Vo says
Thanks, Scotty, for such a nice review! The cocktail version sounds amazing!!