Beverage
2 - 4 servings
1 hour 20 minutes
10 minutes
Savannah Munoz
3/4 cup ice
2/3 cup coconut water
2 cups strawberries, divided use
1 1/2 limes
2 cups Melissa’s fresh Lychees, peeled, seeded, quartered
1/2 cup basil simple syrup (recipe below)
Basil leaves, for garnish
1/2 cup water
1/2 cup granulated sugar
1/2 cup fresh basil, loosely packed
In a saucepan, add the water and sugar and bring to a boil.
Remove from the heat, add the basil and steep for 2 minutes. Remove and discard the basil.
Place the ice, coconut water, 1 1/2 cups of the strawberries (hulled), the juice from the limes, the lychees and 1 cup of the simple syrup in a blender and process until well mixed.
Pour into a pitcher filled with ice.
Slice the other 1/2 cup of strawberries and add them to the pitcher.
Chill in the refrigerator for 1 hour.
Stir before serving. Garnish with basil leaves.
