Low Sodium Strawberry Basil Sparkling Cooler
Fresh strawberries and fragrant basil come together in a homemade syrup that makes this sparkling drink feel genuinely special — the kind of thing you'd pay too much for at a trendy café. The syrup is built with maple syrup and water, so every bit of sweetness is completely intentional and naturally derived, with no hidden sodium lurking in the mix. Steeping the basil leaves in the warm strawberry liquid is a small step that pays off big, giving the whole drink a herbal, almost floral depth that plain fruit juice just can't match. A squeeze of fresh lemon juice brightens everything before the syrup gets chilled and poured over ice, then topped with cold sparkling water for that satisfying fizz. It's refreshing, beautiful in the glass, and genuinely easy to pull off for a crowd or just a quiet afternoon at home.
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Learn more →Ingredients
4 servings
For the strawberry basil syrup
- 2 cups fresh strawberries, hulled and halved
- ¼ cup maple syrup
- ¼ cup water
- 10 fresh basil leaves, plus more for garnish
For the cooler
- 2 tbsp fresh lemon juice
- 4 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 fresh strawberries, halved (optional)
- 4 fresh basil sprigs (optional)
Instructions
- 1
Combine the strawberries, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the liquid is lightly syrupy, about 5 minutes.
- 2
Remove the pan from the heat. Add the basil leaves and press them gently into the warm syrup with a muddler or the back of a spoon. Let the mixture steep for 10 minutes, until the syrup is fragrant with basil.
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