Cut the strawberries into large chunks and toss with the sugar. Once they’re well coated, crush the fruit with a spatula or large spoon just until the sugar has begun to make the juice come out.
Coarsely shred the basil and stir into the strawberry and sugar mixture. Cover and let it sit in the refrigerator for 24–36 hours, then add the vinegar. Stir until the vinegar is fully incorporated into the berry and sugar mixture.
Cover again and let the mixture sit in the refrigerator for at least 3 days to fully extract the fruit flavor into the vinegar and to allow the sugar to dissolve.
After 3 days, your sugar should be fully dissolved. Strain the syrup through a very fine strainer. The syrup can be stored in a jar in the refrigerator for a couple months—but it generally won’t last that long!
Pour two ounces of syrup over ice in a pint glass and fill with mineral water/club soda, or use to taste!
EH TIP: Use the strawberry basil pulp after straining the syrup and add to Greek yogurt for an easy tasty dessert!
About this recipe
This recipe is from Mandy Jeronimus, fermentologist at City Acres Brewing