Basil Berry Refresher Recipe

Make the purée

Place hulled strawberries, 2 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice in a blender. Purée until smooth, about 20–30 seconds.

Strain the purée through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard seeds and solids left in the sieve. You should have roughly 3/4 cup strained purée.

Muddle

In a tall mixing glass or shaker, add 8 fresh basil leaves (reserve one sprig for garnish), the two lemon wedges, and 1 tablespoon simple syrup (or agave). Using a muddler or the back of a wooden spoon, gently press and twist to release lemon juice and bruise the basil — about 8–12 firm presses. Do not over-muddle the basil into bits; just release the aroma and oils.

After muddling, add 2 tablespoons fresh lemon juice to brighten the mix and stir briefly to combine with the muddled basil and lemon.

Combine

Add the strained strawberry purée to the muddled basil and lemon mixture. Pour in 1 cup cold filtered water or sparkling water (use sparkling for a fizzy refresher). Stir gently until fully combined.

Fill a serving glass with about 1 cup of ice cubes. Pour the combined strawberry-basil lemonade over the ice, leaving a little room at the top for garnish.

Taste and adjust sweetness or acidity: if too tart, add up to 1 teaspoon simple syrup; if too sweet, add a splash more water or 1 teaspoon fresh lemon juice.

Garnish & Serve

Garnish with the reserved basil sprig and a lemon wheel on the rim. Optionally, float a thin strawberry slice on top. Serve immediately while cold.