Macerated strawberry and basil sparkler
As the days warm up it’s time get that ice cube tray back in action. A thirst quenching and refreshing cocktail is a must for kicking off any alfresco fiesta. By macerating the strawberries overnight in a little sugar you bring out the natural sweetness and enhance that fragrant fruitiness. Cucumber and mint presse make the perfect cooler and by freezing it as ice cubes you can enhance the flavour and cool your cocktail without diluting it. Top up with champagne or prosecco and you have the perfect cocktail to kick off your alfresco meal with a sparkle.
Preparation time: 30 minutes
Resting time: overnight
1 punnet of strawberries (300g)
1 small handful of fresh basil leaves and a couple extra for the ice cubes
2 tbsp sugar ¼ cucumber, chopped into small cubes
330ml mint and cucumber presse
750ml Champagne or more mint cucumber presse
To make the ice cubes divide the cucumber and torned basil leaves between the ice cube compartments of your ice cube tray and top up with the cucumber presse. Freeze overnight.
Hull and chop the strawberries into cubes, tear the basil and sprinkle the sugar over the top. Toss together and then cover the bowl with cling film. Leave in the fridge overnight to macerate.
30 minutes before serving bring out the strawberries and let them come to room temperature. Divide the macerated strawberries between the glasses along with the ice cubes. Top up with champagne or more cucumber and mint presse.
If you can’t get hold of mint and cucumber presse, replace it with a good quality lemonade and a few leaves of fresh mint.
Recipe originally featured in The Daily Mail.
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