Jump to recipe
It’s not always easy to find a mocktail with the same layered, refreshing flavor you get from a well-crafted cocktail, but this strawberry-basil version more than delivers. Made with sweet berries, fresh basil, and plenty of lemon, it captures the best of summer in a beverage that's bright but not overly sweet. A splash of hibiscus tea adds gentle tartness and a jewel-toned color, while just a touch of balsamic vinegar gives the drink a subtle, unexpected depth.
This mocktail is made for sipping on warm, sunny afternoons, but it’s also a great addition to a baby shower, Mother’s Day brunch, or any occasion that calls for something festive. It’s shaken with ice just like a cocktail—and that isn’t just for show. Shaking chills and slightly dilutes the drink, giving it a crisp, polished finish. The good news is most of the work can be done ahead of time. Make the strawberry-basil syrup and hibiscus tea in advance, then mix up the mocktails when you’re ready to sip on something special.
Here are more refreshing mocktail recipes to try next, plus strawberry recipes to enjoy all season long.
Can you substitute another herb in a strawberry-basil mocktail?
Absolutely. Mint is an easy swap for basil and gives this drink a cooler, more refreshing edge that is absolutely delicious.
What can you use instead of hibiscus tea?
If hibiscus tea isn’t available, a tart herbal tea like raspberry or cranberry can step in. Even a light black tea works in a pinch, though the flavor will be less floral.
Is the balsamic vinegar necessary?
This recipe calls for only a small amount, but it makes all the difference. The balsamic adds depth and rounds out the sweetness. If you don’t have any on hand, the drink will still be delicious—it’ll just taste a bit simpler.
Can you add alcohol to a strawberry-basil mocktail?
Yes, you can turn this into a spirited cocktail by adding a splash of vodka or gin. These spirits add body without overpowering the fruit and herbal notes. Start with a small amount and adjust to taste.
Can you make a strawberry-basil mocktail ahead of time?
The strawberry-basil syrup and hibiscus tea can be made up to a week ahead and stored in separate airtight containers in the refrigerator. The mocktail can be stirred together in a pitcher up to one day ahead and refrigerated. Wait until just before serving to shake it with ice and add the basil garnish.
Ingredients
For the Strawberry-Basil Syrup:
- 8 oz. strawberries, trimmed and halved
- 1/2 cup sugar
- 1/4 cup lightly packed basil leaves, torn, plus more for garnish
For the Tea:
- 1 hibiscus herbal tea bag
- 1 cup boiling water
For the Mocktail:
- 6 Tbsp. lemon juice
- 1/4 tsp. balsamic vinegar
Directions
- Step 1For the strawberry-basil syrup: In a blender, puree the strawberries and 1/3 cup water until completely smooth, about 30 seconds. Press the puree through a fine-mesh strainer into a small saucepan; discard the solids.
- Step 2Add the sugar and bring the mixture to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved, about 2 minutes.
- Step 3Turn off the heat, add the basil, cover, and let the mixture steep 10 minutes. Strain the mixture into a heatproof bowl, then let cool to room temperature, about 1 hour. Refrigerate until ready to use.
- Step 4For the tea: Meanwhile, place the hibiscus tea bag in a liquid measuring cup and pour the boiling water over the top. Let steep for 7 minutes, then discard the tea bag. Cool to room temperature, about 30 minutes. Refrigerate until ready to use.
- Step 5For the mocktail: Fill a cocktail shaker halfway with ice. Add 6 ounces (3/4 cup) of the strawberry-basil syrup, 4 ounces (1/2 cup) of the hibiscus tea, the lemon juice, and balsamic vinegar. Cover and shake vigorously until very cold, 15 to 20 seconds. Strain into 2 chilled coupe glasses. Top each drink with a basil leaf.
11 Easy Recipes Using Canned or Frozen Peaches
Pumpkin Spice Latte Season Is Almost Here
How to Make Bottled Sweet Tea Taste Homemade
Alex Swears By This Coffee Syrup for Her Lattes
