FRESCA Recipe

Make simple Fresca base

In a medium pitcher, combine 6 cups cold filtered water and 3 tablespoons granulated sugar. Whisk vigorously until sugar is completely dissolved (about 30–45 seconds). Add 2 tablespoons fresh lime juice and whisk to incorporate. Chill in refrigerator while you prepare the flavor infusion if not serving immediately.

Prepare fruit and herb infusion

Place 1 cup hulled, quartered fresh strawberries and 8 basil leaves in a blender or food processor. Add 1 tablespoon lemon juice. Pulse 6–8 times until fruit is broken down but not completely liquefied (you want a slightly textured purée). If you prefer a smoother drink, blend an additional 10–15 seconds.

Strain the purée through a fine-mesh sieve set over a bowl, pressing with a spatula or spoon to extract as much juice and flavor as possible while leaving behind seeds and pulp (yields about 3/4 cup flavored purée). Discard solids or reserve as a garnish.

Stir the strained purée into the chilled base. Taste and adjust sweetness or acidity: add up to 1 tablespoon more sugar dissolved in a little warm water if too tart, or 1 teaspoon lemon or lime juice if too sweet. Chill 10–15 minutes to allow flavors to marry.

Serve

Fill glasses with ice (about 1/3–1/2 full). Pour Fresca mixture over ice to 3/4 full, then top with up to 1 cup club soda or sparkling water to add effervescence (optional). Stir gently to combine.

Garnish each glass with a strawberry slice or a small basil sprig. Serve immediately.

To store: keep the uncarbonated Fresca (base + purée) covered and refrigerated up to 48 hours. If using soda, add just before serving to preserve fizz.