Mocktail Monday: Strawberry Basil Teetotallini

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So, the summer is here...guess what that means? Well, I don't know because I spent the last summer in rehab. Sober me is trying new mocktails for this notoriously drunk season. I'm putting my fancy pants on and producing some alcohol-free (AF) libations. I actually love mocktails, which is odd considering I did not like cocktails. I can count on my hand the number of cocktails I had in my drunk days. I drank Vodka martinis on the rare occasion. But, are those really cocktails? Nah. I might as well have been ordering vodka straight. Wait, I did that, too. My point is, I do not miss them and mocktails are not a trigger for me to drink alcohol.

Mocktail Monday Mantra: Not boozin' does not mean your drinks should be snoozin'.  

Ingredients

  • 2 1/2 cups strawberries (I used frozen, but fresh are always better)
  • 3/4 cup water
  • 1 to 2 tablespoons honey (use more if you like it sweet)
  • Leaves from 1 small bunch basil, small leaves reserved for garnish
  • Sparkling water (I used Perrier)

Directions

1. In a saucepan, combine water, strawberries, and honey (to preference) and bring to a boil on medium high heat. Reduce heat and simmer about 5 minutes until the strawberries are tender. Time will vary depending on whether you use frozen or fresh. Remove from heat and add large basil leaves. Let the cocoction cool completely. (about 20-30 minutes)

2. Remove basil leaves and discard. Blend remaining mixture on high until smooth. This took about 30 seconds in my Nutribullet. Place 4 tablespoons mixture into each glass (sizing is a champagne flute.) Then fill the glass with cold sparkling water (slowly at first to loosen the puree.) Garnish each glass with your choice of strawberries or basil leaves. 

 

This Strawberry Basil Teetotallini puree keeps for up to a week in the fridge. It is perfect for not too sweet hydration and is low calorie, too. 

Course: Mocktail, Drinks

Calories: 30 kcal (1 glass)

Optional Garnishes: Sliced Strawberries, Basil Leaves, Sugar for Rim

ENJOY, Y'ALL! 

Recipe adaptation from a rhubarb/strawberry alcoholic drink on www.seriouseats.com.