Strawberry-Basil Lemonade Cocktail

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.
  • 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
  1. Reserve 6 strawberries. In the work bowl of food processor, add remaining strawberries and lemon juice. Pulse well to combine.
  2. 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
  • 1 cup water
  • ½ cup sugar
  • ½ cup packed fresh basil leaves
  1. 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.



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