I just whipped up a Strawberry Basil Syrup that turns soda into a dangerously refreshing sip you’ll want to copy ASAP.

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I am obsessed with this strawberry basil mocktail because it tastes like summer in a glass and hits just right. I love the bright pop from the Strawberry Basil Syrup and the fizzy lift when it becomes a Strawberry Basil Soda.

It’s sweet, herbal, and a little sharp, and I find myself reaching for it at any random hour. But it’s not precious.

Just a messy, delicious sip with a fresh basil sprig and a sliced strawberry for garnish. One gulp and I’m hooked.

Totally drinkable. Totally craveable.

My go-to when I want something fresh. I drink it all summer.

Ingredients

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Basically, the syrup base — sweet, jammy strawberry comfort, very cozy.
It’s sugar that gives body and long-lasting sweetness, kinda guilty but worth it.
Water keeps things smooth and pourable, not syrup that sticks forever.
Fresh basil leaves add herbal zip, bright and slightly peppery.
Plus lemon juice cuts sweetness, makes the whole thing pop alive.
For each mocktail, the syrup brings the main strawberry punch, you’ll taste it.
Sparkling water adds fizz and lift, lightens the drink instantly.
Ice cools and slightly dilutes, so it’s refreshing, not cloying.
Fresh basil sprig adds aroma when you sip, smells amazing.
Sliced strawberry looks cute and gives a little extra fruit bite.
Basically, the combo feels summer-y, bright, and totally sipable.
It’s simple but fancy enough to impress friends without fuss.
Plus it’s nonalcoholic, so everyone can enjoy the fun.

Ingredient Quantities

For the strawberry basil syrup:

1 cup hulled strawberries, roughly chopped (about 5 to 6 medium)

1 cup granulated sugar

1/2 cup water

10 to 12 fresh basil leaves, lightly bruised

Juice of 1/2 lemon (about 1 tablespoon), optional but helps balance sweetness

For each mocktail:

2 to 3 tablespoons strawberry basil syrup, to taste

3/4 cup chilled sparkling water or club soda

Ice cubes

Fresh basil sprig and/or sliced strawberry for garnish

How to Make this

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1. Make the syrup: combine chopped strawberries, sugar and water in a small saucepan over medium heat; stir until the sugar dissolves and the mixture comes to a gentle simmer.

2. Simmer 8 to 10 minutes, smashing berries occasionally with a spoon or potato masher so they release juice; you want a thick, jammy texture but not burnt.

3. Remove from heat, stir in bruised basil leaves and the lemon juice if using; let steep 10 to 15 minutes so basil flavor infuses.

4. Strain the syrup through a fine mesh sieve into a bowl or jar, pressing the solids to extract as much liquid as possible; discard the solids or save for yogurt/toast.

5. Cool the syrup to room temperature, then chill in the fridge for at least 30 minutes; it keeps in a sealed container for up to 1 week.

6. To build one mocktail, fill a glass with ice, add 2 to 3 tablespoons of strawberry basil syrup depending on how sweet you want it.

7. Pour in about 3/4 cup chilled sparkling water or club soda, stir gently to combine so you don’t lose too much fizz.

8. Taste and adjust: more syrup for sweetness, more soda for a lighter drink.

9. Garnish with a fresh basil sprig and a sliced strawberry, give it one last quick stir and serve immediately.

10. Tip: make extra syrup ahead of time for parties, or mix syrup with still water and freeze in ice cube trays to avoid diluting your drink.

Equipment Needed

1. small saucepan (about 1 to 2 quarts)
2. wooden spoon or silicone spatula for stirring
3. potato masher or fork to smash the berries
4. fine mesh sieve for straining the syrup
5. bowl or jar to catch the syrup while you press the solids
6. measuring cups and spoons (1 cup, 1/2 cup, tablespoon)
7. cutting board and chef knife to hull and slice strawberries
8. serving glass plus ice scoop or tongs for ice
9. spoon or stirrer for mixing the mocktail in the glass

FAQ

Q: How long will the strawberry basil syrup keep in the fridge?

A: Store it in a clean jar with a tight lid and it should last 7 to 10 days. If it smells off or looks cloudy, toss it. You can also freeze portions in an ice cube tray for up to 3 months.

Q: Can I make this mocktail less sweet?

A: Yep. Use 2 tablespoons of syrup instead of 3, or add more sparkling water. You can cut the syrup sugar to 3/4 cup when making it, but the texture will be a little thinner.

Q: Any good sugar substitutes for the syrup?

A: Try honey, agave, or a simple monk fruit/erythritol blend. Heat them gently with the strawberries so they dissolve. Note that flavor and thickness will change a bit.

Q: Can I use frozen strawberries?

A: Absolutely. Thaw them first or cook from frozen, you might get a slightly different color and the syrup could be a tad more watery, so simmer a little longer to reduce it.

Q: What if I want a stronger basil flavor?

A: Add a few extra leaves while the syrup is steeping or bruise the leaves more to release oils. You can also muddle a small basil leaf in the glass before adding syrup and soda.

Q: How do I make this for a crowd?

A: Scale the syrup up – 4 cups strawberries to 4 cups sugar and 2 cups water works well. Keep the same basil to strawberries ratio. Chill the syrup and set up a self-serve station with sparkling water and ice so guests can mix to taste.

Strawberry Basil Mocktail Recipe Substitutions and Variations

Strawberries: swap for raspberries or chopped frozen strawberries if fresh ones arent available; raspberries give a tangier, slightly seedy texture.
Granulated sugar: use honey, agave syrup, or coconut sugar instead; honey and agave dissolve easier and add floral notes, coconut sugar gives a deeper caramel taste.
Fresh basil: substitute fresh mint or lemon balm for a bright, cooling twist that still pairs well with berries.
Sparkling water or club soda: use tonic water for a slightly bitter quinine note, or ginger ale for a sweeter, spicier version.

Pro Tips

1. Don’t overcook the berries or you’ll lose that fresh strawberry taste; once it’s thick and jammy take it off the heat, the residual warmth will keep extracting flavor.
2. Freeze some of the syrup into ice cubes so your drink stays strong as the ice melts, regular ice just waters it down too fast.
3. Bruise the basil leaves with your fingers not a knife, it releases oils without turning them bitter, and toss a few extra leaves in while it cools if you want a bigger herb kick.
4. Add the lemon juice sparingly and taste as you go, acidity brightens the syrup and makes it feel less cloying, but too much will mask the strawberry.

Strawberry Basil Mocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just whipped up a Strawberry Basil Syrup that turns soda into a dangerously refreshing sip you’ll want to copy ASAP.

Servings

servings

Calories

140

kcal

Equipment: 1. small saucepan (about 1 to 2 quarts)
2. wooden spoon or silicone spatula for stirring
3. potato masher or fork to smash the berries
4. fine mesh sieve for straining the syrup
5. bowl or jar to catch the syrup while you press the solids
6. measuring cups and spoons (1 cup, 1/2 cup, tablespoon)
7. cutting board and chef knife to hull and slice strawberries
8. serving glass plus ice scoop or tongs for ice
9. spoon or stirrer for mixing the mocktail in the glass

Ingredients

For the strawberry basil syrup:
1 cup hulled strawberries, roughly chopped (about 5 to 6 medium)
1 cup granulated sugar
1/2 cup water
10 to 12 fresh basil leaves, lightly bruised
Juice of 1/2 lemon (about 1 tablespoon), optional but helps balance sweetness
For each mocktail:
2 to 3 tablespoons strawberry basil syrup, to taste
3/4 cup chilled sparkling water or club soda
Ice cubes
Fresh basil sprig and/or sliced strawberry for garnish

Directions

Make the syrup: combine chopped strawberries, sugar and water in a small saucepan over medium heat; stir until the sugar dissolves and the mixture comes to a gentle simmer.
Simmer 8 to 10 minutes, smashing berries occasionally with a spoon or potato masher so they release juice; you want a thick, jammy texture but not burnt.
Remove from heat, stir in bruised basil leaves and the lemon juice if using; let steep 10 to 15 minutes so basil flavor infuses.
Strain the syrup through a fine mesh sieve into a bowl or jar, pressing the solids to extract as much liquid as possible; discard the solids or save for yogurt/toast.
Cool the syrup to room temperature, then chill in the fridge for at least 30 minutes; it keeps in a sealed container for up to 1 week.
To build one mocktail, fill a glass with ice, add 2 to 3 tablespoons of strawberry basil syrup depending on how sweet you want it.
Pour in about 3/4 cup chilled sparkling water or club soda, stir gently to combine so you don't lose too much fizz.
Taste and adjust: more syrup for sweetness, more soda for a lighter drink.
Garnish with a fresh basil sprig and a sliced strawberry, give it one last quick stir and serve immediately.
Tip: make extra syrup ahead of time for parties, or mix syrup with still water and freeze in ice cube trays to avoid diluting your drink.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.