Strawberry Crush Recipe

1. Prepare strawberries

Wash hulled fresh strawberries thoroughly and pat dry. Cut larger berries into halves or quarters so they blend evenly.

2. Place the prepared strawberries in a blender or food processor. Add the fresh lime juice, agave syrup, and fine salt.

3. Blend on high until very smooth, about 30–45 seconds. If the purée is too thick for easy pouring, add 1–2 tablespoons cold water and pulse once more to reach a syrupy consistency.

4. Taste the purée and adjust sweetness or acidity: add up to 1 tablespoon more agave for sweetness or 1 tablespoon more lime juice for brightness. The final purée should be sweet-tart and slightly thick.

5. Lightly bruise the mint leaves by clapping them between your palms or gently muddling in a small bowl to release oils (do not shred). Add the bruised mint to the purée and briefly pulse 1–2 times to incorporate mint flavor without turning it bitter. Strain the purée through a fine-mesh sieve into a bowl if you prefer a seed-free drink, pressing with a spatula to extract as much liquid as possible. Discard solids or reserve for another use.

6. Chill the purée in the refrigerator for 5–10 minutes if not assembling immediately; it should be cool but not icy.

7. Fill a tall glass (12–16 oz) with crushed ice until about 3/4 full (approximately 1 to 1.5 cups depending on glass size).

8. Pour 3–4 ounces (about 6–8 tablespoons) of the chilled strawberry purée over the ice. For a single serving use roughly 3.5 ounces; adjust to taste for stronger or lighter fruit flavor.

9. Top gently with 8–10 ounces chilled ginger beer, pouring slowly so the ginger beer layers and fizzes without overflowing. Leave about 1/2 inch of headroom.

10. Give the drink one or two gentle stirs with a bar spoon to integrate the purée and ginger beer while preserving some effervescence.

11. Garnish with a fresh mint sprig tucked into the top, a strawberry slice on the rim, and an optional lime wheel. Clap the mint sprig once between your palms before garnishing to release aroma.

12. Serve immediately with a straw and optional cocktail stirrer. Advise guests to stir again before drinking if the purée has settled.