Photo by Rachael Brugger
Yield: approximately 1½ cups
- 1 cup water
- 1 cup sugar
- 2 cups fresh or frozen stemmed and quartered strawberries
If using frozen strawberries, defrost first. Pour strawberry liquid into a measuring cup and add water to equal 1 cup liquid.
In medium saucepan over high heat, stir together water (or water-juice mixture) and sugar, and bring to boil. Reduce heat to low and stir until sugar is dissolved. Add strawberries. Simmer about 10 minutes until strawberries are soft and sauce starts to thicken.
Remove from heat and let cool. Strain liquid and save fruit for another use. Store syrup in sealed, airtight container in refrigerator for up to 1 week.
Add 3 to 4 tablespoons syrup to 1 cup seltzer, and mix thoroughly. Add ice and garnish with a fresh basil sprig.