Pickpocket Syrup

  • 2 lbs. fresh strawberries, puréed
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups water
  • Zest and juice of one lemon
  • 2 1/2 Tbsp. balsamic vinegar
  • 1 cup of fresh basil

Bring strawberry purée, sugar, water and lemon juice and zest to a boil. Reduce to simmer, add basil and vinegar. Simmer for 20 minutes, cool to room temperature then filter through a fine-mesh strainer.

For a pickpocket soda add 1 1/2 oz. of syrup to 4-5 oz. of soda water. Garnish with a basil sprig.