8 large ripe strawberries (plus 2 smaller ones for garnish)
1/4 cup lemon juice
1/4 cup simple syrup (a complementary infused or flavored one is okay)
1/2 cucumber minced (reserve 4 strips (not peel) for garnish)
1 Tablespoon parsley leaves
Optional – pink sugar to rim glass
Sparkling water (for mocktail)
Prosecco or Sparkling Rosé (for cocktail)
In a cocktail shaker or pitcher muddle strawberries. Add lemon juice, minced cucumber, simple syrup and parsley. Muddle all ingredients. You can also puree them in a blender if desired.
Optional: rim champagne flutes by moistening with lemon juice and dipping rims in pink sugar.
Divide muddled ingredients into 4 flutes. If making a mocktail add sparkling water; if making a cocktail add sparkling rosé or Prosecco. Garnish with a strip of cucumber and half of a strawberry on a cocktail pick.
Makes 4 drinks.
Recipe courtesy of Chef Lisa Núñez-Hancock