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–+ servings

Strawberry Basil Champagne Punch

A delightful mix of strawberries and basil syrup topped with champagne to impress and delight all your guests this Easter
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Prep Time 10 minutes
Cook Time 15 minutes
Chill 1 hour
Course Drinks
Servings 16

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
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