Description
Elderflower tonic water and homemade strawberry-basil simple syrup come together in this elegant alcohol-free elderflower cocktail.
Ingredients
Units
Scale
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.
