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Strawberry Basil Shrub Syrup for Cocktails or Mocktails

The most refreshing way to enjoy the flavors of fresh summer fruit all year long. 
3.75 from 8 votes
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Course: Drinks
Prep Time: 15 minutes
Servings: 2 cups


  • 1 pound very ripe strawberries
  • 1 cup sugar
  • 1/4 cup fresh basil leaves loosely packed
  • 3/4 cup good quality red wine vinegar
  • 1/4 cup good quality balsamic vinegar


  • Stem the strawberries, and cut them into quarters. 
  • Place the strawberries and sugar into a bowl that has a lid. Mash or muddle the berries and sugar until the berries are mostly broken apart. 
  • Add the basil leaves to the bowl with the berries and sugar. Cover the bowl and refrigerate overnight.
  • Stir the berries to dissolve as much sugar as possible. Strain the liquid and any undissolved sugar into a measuring cup. Put the fruit and basil into a sieve or fine mesh strainer and remove as much of the juice as possible into the measuring cup. You should have about 1 cup of syrup.
  • Discard the fruit and basil, or use it to top ice cream or yogurt if you like.
  • Add the vinegars to the strawberry-basil syrup and stir well to combine. Pour the mixture into a jar or bottle with a lid, and refrigerate for at least a week.
  • To serve, fill a glass with ice and sparkling water. Add about 1 tablespoon of the shrub syrup and stir. If desired add alcohol.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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