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.
You might also like
The Little Beet Table, is Opening in Greenwich Spring 2019
March 20, 2019
Tender Greens is Now Serving NYC
February 7, 2018
