Strawberry Basil Shrub Spritz — Bright Low‑ABV Summer Cocktail

How to Make Strawberry Basil Shrub Spritz — Bright Low‑ABV Summer Cocktail

1. 1

   Step 1: Macerate strawberries with sugar and basil

   In a medium bowl, combine the quartered strawberries, granulated sugar, packed basil leaves, and sea salt. Gently muddle or stir to crush berries and release juices; cover and refrigerate for 12–24 hours so the sugar draws out the berry juices and the basil infuses.

   For this step

   • 1 lbFresh strawberries, hulled and quartered
   • 3/4 cupGranulated sugar
   • 1/2 cup (packed)Fresh basil leaves, packed
   • 1/4 tspFine sea salt
   
2. 2

   Step 2: Strain and marry with vinegar

   After maceration, strain the berry mixture through a fine mesh sieve into a bowl or measuring cup, pressing the solids to extract as much liquid as possible. Transfer the strained liquid to a small saucepan, add the apple cider vinegar and lemon juice, and warm gently over low heat just until the sugar is fully dissolved and the mixture steams (about 1–2 minutes) — do not boil. Remove from heat and cool to room temperature.

   For this step

   • 1 cupApple cider vinegar
   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Chill and bottle the shrub

   Once cooled, transfer the shrub concentrate to a clean jar or bottle, seal, and refrigerate for at least 2 hours (preferably overnight) to let flavors round out. The shrub will keep in the refrigerator up to 3–4 weeks; shake before using.
4. 4

   Step 4: Build the spritz

   To assemble each low‑ABV spritz: fill a wine glass with ice, add 1.5 fl oz (45 ml) shrub, then pour 3 fl oz (90 ml) chilled Prosecco if using (omit for alcohol‑free) and top with about 2–3 fl oz (60–90 ml) chilled club soda to taste. Stir gently to combine, garnish with a basil sprig and a strawberry slice, and serve immediately. For an alcohol‑free version, increase club soda to fill the glass.

   For this step

   • 4 cupsChilled club soda or sparkling water
   • 1 bottleDry Prosecco or other sparkling wine (optional)
   • 6 garnishesIce plus basil sprigs and strawberry slices for garnish
   
5. 5

   Step 5: Storage and serving tips

   Keep remaining shrub refrigerated and use within 3–4 weeks. Adjust sweetness or acidity by diluting shrub with water and tasting before bottling: add a splash more vinegar if too sweet, or a touch more sugar dissolved in warm water if too tart.
   

1. In a medium bowl, combine the quartered strawberries, granulated sugar, packed basil leaves, and sea salt. Gently muddle or stir to crush berries and release juices; cover and refrigerate for 12–24 hours so the sugar draws out the berry juices and the basil infuses.
2. After maceration, strain the berry mixture through a fine mesh sieve into a bowl or measuring cup, pressing the solids to extract as much liquid as possible. Transfer the strained liquid to a small saucepan, add the apple cider vinegar and lemon juice, and warm gently over low heat just until the sugar is fully dissolved and the mixture steams (about 1–2 minutes) — do not boil. Remove from heat and cool to room temperature.
3. Once cooled, transfer the shrub concentrate to a clean jar or bottle, seal, and refrigerate for at least 2 hours (preferably overnight) to let flavors round out. The shrub will keep in the refrigerator up to 3–4 weeks; shake before using.
4. To assemble each low‑ABV spritz: fill a wine glass with ice, add 1.5 fl oz (45 ml) shrub, then pour 3 fl oz (90 ml) chilled Prosecco if using (omit for alcohol‑free) and top with about 2–3 fl oz (60–90 ml) chilled club soda to taste. Stir gently to combine, garnish with a basil sprig and a strawberry slice, and serve immediately. For an alcohol‑free version, increase club soda to fill the glass.
5. Keep remaining shrub refrigerated and use within 3–4 weeks. Adjust sweetness or acidity by diluting shrub with water and tasting before bottling: add a splash more vinegar if too sweet, or a touch more sugar dissolved in warm water if too tart.