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Trampoline Frappé
Nothing hits harder on a hot day than a nonalcoholic frappé. This strawberry-basil drink with pineapple, called the Trampoline Frappé, will quench your thirst.
👥 1 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 25 min👤 Al Sotack📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●measuring cup
📝 Preparation Steps
1
Strawberry-Basil Syrup
2
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.)
strawberries, leaves removed, halved2 cups
3
Add 10 basil leaves to saucepan and continue to cook, stirring, about ⏱️ 4 minutes more. Remove from heat and let sit ⏱️ 15 minutes.
basil leaves10
4
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.
½–2 cups sugar1
5
Trampoline Frappé
6
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.
. fresh pineapple juice3 oz. fresh lime juice1 oz¼ oz. Strawberry-Basil syrup1dashes Peychaud’s bitters (optional)2
7
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!
. chilled seltzer2 ozStrawberry half and basil leaf, for serving (optional)
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