Strawberry-Basil Prosecco Cocktail

Prosecco and strawberry cocktail in a champagne glass.

Strawberry-Basil Prosecco Cocktail

Course: cocktails, Drinks

Cuisine: American

Keyword: Alcoholic punch recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: glasses

Calories: 71kcal

Make this strawberry basil cocktail recipe for your summer party! Fresh strawberries and basil are just about as summery as you can get, and this one makes a great batch cocktail, so invite everyone!

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US Customary - Metric

Equipment

Ingredients

1 bottle Prosecco or other sparkling white wine such as Cava
1 cup lemon juice freshly squeezed
2 cups cold water
1 lb strawberries hulled and quartered
2 cups water
2 cups fresh basil lightly packed
1 tablespoon black peppercorns
½ cup sugar

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Instructions

Rinse, hull, and quarter the strawberries.
Place strawberries and 2 cups water in a medium saucepan and bring to a boil. Reduce to a medium simmer for 20 minutes, until the berries have lost most of their color. Skim off foam that rises to the top, otherwise your syrup will be cloudy.
Strain the strawberries into another clean pan. Do not press down on the strawberries – this will also make your syrup cloudy. Place pan with strawberry liquid over medium-high heat, add ½ cup sugar and stir to dissolve.
Add 2 cups basil and 1 tablespoon black peppercorns and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and strain into a jar or other storage container to cool. Store in the fridge. Syrup will keep in the fridge for a few weeks.
In a pitcher or punch bowl, pour 1 cup fresh-squeezed lemon juice, 2 cups cold water, and all of the strawberry syrup. Add one bottle of sparkling white wine. Garnish with a basil leaf.

Notes

Skimming the foam as the strawberries cook down is a bit tedious, but it's the only tedious thing about this recipe, and it's totally worth it to make a drink that your friends will be raving about for weeks, so it's totally worth it!

Store the strawberry simple syrup in the refrigerator for 2 - 3 weeks. Make a double batch!

Make ahead: You can make the strawberry syrup a couple of weeks ahead of time, but don't mix the strawberry basil cocktails until ready to serve. You want to preserve those bubbles in the Prosecco!

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