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).