This weekend we went strawberry picking at Bishop’s Orchard in Guildford, Connecticut. We picked close to 7 pounds of fresh berries. I made Strawberry Basil Agua Frescas to entertain our guests at our barbecue dinner. Light, refreshing and perfect for a warm summer night.
Ingredients
1 pound strawberries, hulled
1/4 cup sugar, optional
4 large basil leaves, plus sprigs for garnish
Juice of 1/2 lemon
4 cups of cold water
Directions
Add the strawberries, sugar, basil leaves and lemon juice to a blender; puree on high speed for 1 minute. Add 2 cups of cold water and puree for an additional minute. Pour the mixture into a large pitcher containing 4 cups of cold water.
Serve over ice and garnish with basil leaves. Vodka is optional.
