Strawberry Basil Mojito

Ingredients:

Strawberry-basil puree

• 2 cups granulated sugar
• 1.2 kg strawberries, hulled and quartered
• 4 cups freshly squeezed lime juice
• 60 g fresh basil leaves (about 60 pcs.)

Strawberry Basil Mojito

• 1 bottle (750 ml) of light rum
• Carbonated water as needed
• 20 stalks fresh basil, for garnish
• 4 limes, cut into wedges for garnish

Preparation:

1. Strawberry Basil Puree:

   
   To make simple syrup, combine sugar and 2 cups of water in a saucepan and heat over medium heat, stirring as needed, until the sugar is completely dissolved. Set aside and let cool completely.
   
2. Combine half the strawberries, lime juice, and basil in a food processor. Pulse until you reach your desired consistency. I pulse 10-15 times, and the puree becomes smooth. Transfer to a pitcher or container. Repeat with the other half of the ingredients and add to the same container. Pour in the room-temperature simple syrup, stir, and refrigerate for at least 30 minutes.

3. Strawberry Basil Mojito:

   
   Pour 0.5 cups of strawberry-basil puree into each glass. Add 60 ml of your favorite light rum, add ice, and stir gently. Top each cocktail with sparkling water. Garnish each drink with a basil sprig and a lime wedge.