Strawberry Basil Shrub Mocktail (Drinking Vinegar)
Strawberry basil shrub mocktail with drinking vinegar: a deep ruby-red syrup made by macerating fruit with sugar, then steeping fresh basil overnight in the fridge. Stir shrub into sparkling water so the color blooms through the bubbles for a bright non-alcoholic summer drink.
Equipment
- 1 fine mesh strainer
- 1 jar with lid
Ingredients
Strawberry base
- 2 cup fresh strawberries hulled and quartered
- 1 cup granulated sugar for maceration
- 0.5 cup fresh basil leaves packed
- 1 cup apple cider vinegar drinking vinegar
- 1 tbsp lemon juice
For serving
- 6 oz sparkling water plus more if needed
- 1 ice for serving
- 1 strawberry slices optional garnish
- 1 basil sprigs optional garnish
Instructions
Make the strawberry syrup
- In a clean jar, combine fresh strawberries and granulated sugar, then muddle briefly with a wooden spoon to start breaking the strawberries down and stir until the sugar is mostly coated with strawberry juice. Cover and let sit at room temperature for 24 hours until the mixture is visibly liquified and deeply red.
Macerate with basil
- Add fresh basil leaves to the jar and press them under the liquid, then cover and refrigerate for another 24 hours. Keep it cold so the basil flavor infuses gently and stays fresh rather than tasting cooked.
Strain and finish the shrub
- Strain the mixture through a fine mesh strainer, pressing the solids firmly to extract all liquid. Stir in apple cider vinegar and lemon juice until the shrub is thoroughly combined and tastes intensely sweet, tart, and fruity with a clean vinegar finish.
Store and serve
- Transfer the shrub to a sealed jar and refrigerate for up to 4 weeks. To serve, add 2 tablespoons of shrub to a glass of ice, top with 6 oz sparkling water, and stir once gently, then garnish with a fresh strawberry slice and basil sprig.
Pitcher method (bottling carbonated water last)
- For a pitcher, combine 1 cup shrub with 6 cups sparkling water and stir just before serving. Add the sparkling water at the last moment to preserve carbonation.
Notes
Pro tip: press the basil leaves and strawberry solids firmly while straining to maximize flavor extraction, and taste after adding vinegar—adjust lemon juice slightly if you want it tarter. Store the finished shrub in a sealed jar in the refrigerator for up to 4 weeks; the syrup can be frozen up to 3 months (thaw in the fridge before use). For a lighter option, reduce sugar to 3/4 cup and expect a less concentrated sweetness.