This Strawberry-Basil Lemonade Cocktail will fit perfectly on your Easter brunch table. And if you’re entertaining in mixed company, you can serve a nonalcoholic version of this lemonade cocktail by substituting the sparkling wine and vodka with 3¼ cups of club soda. For another fun spring cocktail, try the Strawberry Cucumber Cooler from Stroubes in Baton Rouge.
Strawberry-Basil Lemonade Cocktail
Yields: 6
A refreshing springtime cocktail.
Ingredients
- 1 pint strawberries, stemmed and divided
- ½ cup fresh lemon juice
- 2 cups ice
- 6 tablespoons Basil Simple Syrup, recipe follows
- ¼ cup citrus vodka
- 1 (750-milliliter) bottle sparkling white wine
- Garnish: strawberries, lemon slices, fresh basil
Instructions
- Reserve 6 strawberries. In the work bowl of food processor, add remaining strawberries and lemon juice. Pulse well to combine.
- In a large cocktail shaker, combine ice, strawberry mixture, Basil Simple Syrup, and vodka. Shake vigorously until very cold, 20 to 30 seconds. Divide into 6 chilled glasses, and top with sparkling wine. Garnish with reserved strawberries, lemon slices, and basil, if desired.
Basil Simple Syrup
Yields: about 2 cups
Ingredients
- 1 cup water
- ½ cup sugar
- ½ cup packed fresh basil leaves
Instructions
- In a small saucepan, bring 1 cup water and sugar to a boil. Remove from heat, and add basil. Steep 10 minutes, and strain into a heat-proof measuring cup. Let cool to room temperature. Cover, and refrigerate until ready to serve.
