Strawberry Basil Champagne Punch
Are you ready for your new favorite Easter cocktail? The Strawberry Basil Champagne Punch is one of my new go-to drinks!
OMG, all I can say about this cocktail is thank you, thank you, Joanna Gaines! I just got my issue of Magnolia, and this fabulous Strawberry Basil Sparkler was offered in her Springtime Luncheon section.
For those who do not get Magnolia, I will share this similar copycat recipe so you can be in Strawberry Basil Champagne Bliss like me!
A Springtime Delight
This easy recipe will bring you so much delight for years to come.
Whether it’s a springtime occasion, baby shower, wedding shower, Easter, Mother’s Day, or just any day with the girls – it is that wonderful and tasty!
Creating the Strawberry Basil Syrup
Ingredients:
- 1 Lb Fresh Strawberries, Hulled and Sliced
- 1/2 Cup Fresh Basil, Chopped and Packed
- 1 Cup Sugar
- 1 Cup Water
- 1 TB Fresh Squeezed Lemon Juice
Start by making strawberry basil syrup by hulling and slicing a pound of ripe strawberries.
Add 1/2 cup of freshly chopped basil leaves from your garden or store-bought containers.
Two containers are perfect for the recipe, with enough left over to garnish your glasses.
Add the strawberries and basil to a pot with water and sugar, then simmer for about 15 minutes until it thickens.
Use a potato masher to smash the berries as they cook.
Strain this mixture, add a little lemon juice, and chill for an hour.
Voila, you’ve got yourself two cups of scrumptious strawberry basil goodness.
Storing and Serving
This syrup will be stored in the fridge for about a week if it lasts that long!
You can also freeze it in ice cube trays for a convenient way to enjoy it later. Just pop one big cube into a wine glass and top it with champagne.
Consider making a couple of trays while strawberries are in season, ensuring you have an incredible cocktail on reserve!
Easter Pitcher Drink
For Easter, serve this delightful concoction as a pitcher drink. Pour half the syrup into a pitcher and add a bottle of champagne.
It’s so easy, and if you have a crowd, you’ll have enough to make a second pitcher, so keep that bubbly chilled because you’re going to need that second bottle!
Garnishing Your Glasses
Garnish each glass with a ripe little berry and a few basil leaves, and you’re all set to enjoy your Easter holiday.
Making a pitcher drink is the way to go when you have a crowd because now you can relax and enjoy your company!
Conclusion
I hope you have an incredible day filled with laughter, fun, good cocktails, and good food! Cheers to Strawberry Basil Champagne Punch, the perfect addition to your springtime celebrations.
Strawberry Basil Champagne Punch
Equipment
- 1 Sauce Pan
- 1 Fine Mesh Strainer
- 1 Pitcher
Ingredients
- 1 Lb Fresh Strawberries, Hulled and Sliced
- 1/2 Cup Fresh Basil, Chopped and Packed
- 1 Cup Sugar
- 1 Cup Water
- 1 TB Fresh Squeezed Lemon Juice
- 1-2 Bottles Champagne 1 Bottle per pitcher – Use Brut Champagne
Instructions
- To make syrup combine strawberries, sugar, water and basil in a medium saucepan
- Bring to a boil and stir to dissolve sugar – Reduce heat and mix and smash berries while cooking for 15 minutes uncovered
- After mixture has thickened remove from heat and let cool
- Strain mixture through fine-mesh sieve and discard solids. Add lemon to the syrup and refrigerate for at least one hour
- You should get about 2 cups of Syrup. Add half the syrup to a pitcher and pour in one bottle of Brut Champagne and mix
- Serve over ice in garnished glasses with a Strawberry and a few Basil Leaves
