Wheat Free Strawberry Basil Sparkling Cooler
Fresh strawberries and fragrant basil come together in a homemade syrup that makes this sparkling cooler feel genuinely special — the kind of drink you'd pay too much for at a fancy brunch spot. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress involved; it just works as written. The process is simple but a little luxurious: you simmer the berries down with maple syrup, steep the basil leaves until the whole mixture smells incredible, then strain it into a clean, jewel-toned syrup. A splash of fresh lemon juice sharpens everything up before the sparkling water brings the fizz. The result is bright, floral, and just sweet enough — perfect for a summer afternoon or as a crowd-pleasing mocktail at any gathering. Garnished with a fresh basil sprig and a halved strawberry, it looks as good as it tastes.
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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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