Trampoline Frappé

Ingredients

• 2 cups strawberries, leaves removed, halved
• 10 basil leaves
• 1½–2 cups sugar
• 3 oz. fresh pineapple juice
• 1 oz. fresh lime juice
• 1¼ oz. Strawberry-Basil syrup
• 2 dashes Peychaud’s bitters (optional)
• 2 oz. chilled seltzer
• Strawberry half and basil leaf, for serving (optional)

Steps

1. Blend 2 cups strawberries, leaves removed, halved, and 1 cup water in a blender on medium speed until smooth, about 1 minute. Pour into a small saucepan and cook over medium-low heat, stirring occasionally and reducing heat to low if mixture bubbles, about 7 minutes. (Rinse out and reserve blender.)
2. Add 10 basil leaves to saucepan and continue to cook, stirring, about 4 minutes more. Remove from heat and let sit 15 minutes.
3. Strain strawberry mixture through a fine-mesh sieve into a liquid measuring cup, pressing on solids with a spoon—you should get 1½–2 cups. Return to blender along with an equal measure 1½–2 cups sugar. Blend until sugar is dissolved, about 1 minute—mixture should not taste gritty. Transfer to a resealable container and chill until ready to use. Do ahead: Syrup can be made 3 weeks ahead. Keep chilled.
4. Fill a large frappé or pilsner glass with crushed, cracked, or pebble ice. Combine 3 oz. fresh pineapple juice, 1 oz. fresh lime juice, 1¼ oz. Strawberry-Basil syrup, and 2 dashes Peychaud’s bitters (if using) in a cocktail shaker. Fill shaker with ice, cover, and shake until just mixed, about 5 seconds.
5. Strain into prepared glass and add 2 oz. chilled seltzer. Top off with crushed, cracked, or pebble ice. Gently stir to combine. Garnish with a strawberry half and basil leaf (if using). You can dash bitters on these too!