A few months ago Adrianna and I attended a picnic hosted by fellow LA food blogger Joy the Baker. There were a hay bales on a rooftop. There were cupcakes. There were other fun food bloggers. There was Joy in an adorable pink dress. Overall, it was a good time.
So, when Adrianna and I heard that Joy was now part of On The Lamb, and would be popping up all over LA with more fun events, we got a little excited. When we heard the three lovely ladies would be at the fabulous Surfas, cooking up some strawberry recipes, we were salivating. Strawberries? Surfas? Free Samples? Where do we sign up?
I wish I had some photos of the demo to show you, but to be honest, we were a little too engrossed in what they were cooking to think of anything else, including taking photos. That, and we were a bit distracted by the woman next to us who thought it appropriate to talk on her cell phone during the demo. To the woman next to us – you were very nice, but please don’t distract me from the culinary goodness going on next time, okay? It might get ugly.
Despite unavoidable distractions, we still took a lot away from this demo. First off, I learned how to properly remove the top of a strawberry. See, you use a paring knife to simply cut out the white part, leaving all of the juicy red berry behind. I know, right? Simple things just seem like magic to me.
I learned how to make basil syrup. If you never try this drink, you should still make this syrup. It rocks my socks like no other. I put this stuff in my strawberry cocktails, my green iced tea, and in this really cute jar. All of these events brought me immense joy.
And of course, I learned how to make this drink. It’s refreshing, fruity and just barely sweet. Since the event was family friendly the version that we sampled was made with sparkling water, but I swapped that out for Prosecco and oh my lord, is this stuff good. Truly, I have no words. Except, thank you. Thanks On The Lamb, I’m definitely a big fan.
Strawberry Balsamic Basil Cocktail
Adapted from recipe by Whitney Adams of On The Lamb
This recipe is very easy to customize based on your taste. If you prefer a stronger flavor of strawberry, basil or balsamic vinegar, feel free to play around with the amounts that you use. Also, the original recipe used Agave syrup, and I substituted sugar, so feel free to go either way. I promise, it will still taste good.
1 – 1 ½ cups chopped strawberries
1 ½ tablespoons balsamic vinegar
750 ml Prosecco sparkling wine or 3 cups sparkling water
½ cup sugar
½ cup water
4-5 basil stems
½ cup minced basil
To make the syrup, combine the sugar, water and basil stems in a small saucepan. Stirring frequently, bring the mixture to a simmer for about a minute, and then remove from heat. Allow to cool for 5 minutes and then remove stems and add minced basil. Place in a jar or other airtight container and allow to cool in the fridge for at least 2 hours (overnight is best).
In a food processor combine the strawberries and balsamic vinegar and blend into a puree. In pitcher, combine chilled basil syrup and balsamic puree. Add in Prosecco and stir well before pouring into glasses. Serve over ice (preferably crushed).