Strawberry Lemon And Basil Soda Food

STRAWBERRY, LEMON AND BASIL

Steps:

• Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-ounce glass filled with ice cubes and garnish with a strawberry slice.

STRAWBERRY, LEMON AND BASIL MIMOSA

Steps:

• Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.

STRAWBERRY LEMON AND BASIL SODA

Steps:

• Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-oz. glass filled with ice cubes and garnish with a strawberry slice.

TRAMPOLINE FRAPPé

Steps:

• Blend 2 cups strawberries, leaves removed, halved, and 1 cup water in a blender on medium speed until smooth, about 1 minute. Pour into a small saucepan and cook over medium-low heat, stirring occasionally and reducing heat to low if mixture bubbles, about 7 minutes. (Rinse out and reserve blender.)
• Add 10 basil leaves to saucepan and continue to cook, stirring, about 4 minutes more. Remove from heat and let sit 15 minutes.
• Strain strawberry mixture through a fine-mesh sieve into a liquid measuring cup, pressing on solids with a spoon-you should get 1½-2 cups. Return to blender along with an equal measure 1½-2 cups sugar. Blend until sugar is dissolved, about 1 minute-mixture should not taste gritty. Transfer to a resealable container and chill until ready to use. Do ahead: Syrup can be made 3 weeks ahead. Keep chilled.
• Fill a large frappé or pilsner glass with crushed, cracked, or pebble ice. Combine 3 oz. fresh pineapple juice, 1 oz. fresh lime juice, 1¼ oz. Strawberry-Basil syrup, and 2 dashes Peychaud's bitters (if using) in a cocktail shaker. Fill shaker with ice, cover, and shake until just mixed, about 5 seconds.
• Strain into prepared glass and add 2 oz. chilled seltzer. Top off with crushed, cracked, or pebble ice. Gently stir to combine. Garnish with a strawberry half and basil leaf (if using). You can dash bitters on these too!

STRAWBERRY-BASIL MOCKTAIL

Steps:

• In a shaker, muddle strawberries, basil and sugar. Fill shaker three-fourths full with ice; add lemon juice. Cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into six rock glasses filled with ice. Top with club soda and, if desired, additional basil leaves.