sweet-tart with an herbal edge
strawberry basil, dressed up.
15 min · serves 4 · juice
ingredients
- 1.5 cups fresh strawberries, hulled
- 1 cup fresh lemon juice
- 0.8 cup granulated sugar
- 3.5 cups cold water
- 10 fresh basil leaves
- 1 cup ice cubes
steps
1. make the syrup
combine the sugar with 1 cup of the water in a saucepan. heat until dissolved, then cool.
2. puree the strawberries
blend the strawberries until smooth. strain through a fine mesh sieve if you want a clear juice instead of a rustic one.
3. muddle the basil
muddle the basil lightly in the bottom of a pitcher to release the oils.
4. combine and serve
add the strawberry puree, lemon juice, cooled syrup, and remaining water. stir well, pour over ice, garnish with a basil sprig.
gulf coast note
this one reads elevated without trying to. strain the strawberries for a smooth glass, or leave the puree in if you want something with more texture.
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the daily driver
Ninja NeverClog juicer →the one most people land on and stick with.
the daily driver
Ruckae 16oz glass bottles, 10-pack →for storage and for pouring — juice tastes better cold and glass doesn't hold onto flavor.
