Strawberry Basil Boozy Punch, Because It Might As Well Be Summer

Hooray for spring and flip flops and tans and ice cream and never-ending diets. In honor of all the beautifully delicious spring time flavors coming our way, we thought, what better way to celebrate than with our good friend, alcohol!

While you’re sitting on your college quad or out on the porch/patio/inside on your couch because fuck allergies, what could be better than a delicious punch made with strawberries, herby basil, and gin? Nothing, that’s what.


  • 4 cups water
  • 3 cups sugar
  • 1 cup fresh basil leaves, torn
  • 6 cups fresh strawberries, chopped and (obviously) tops removed
  • 2 cups fresh chopped pineapple
  • 1 cup pineapple juice
  • 1 cup white rum
  • 1 cup lemon juice
  • 2 quarts seltzer water

Combine the water, sugar, and basil in a large saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, then remove from heat, cool, and strain and discard basil leaves.

Pour the basil syrup into a large container, then add the strawberries, pineapple, pineapple juice, rum, and lemon juice, stirring all the shit to combine. Fill two ice cube trays with the punch and freeze—these are your flavor-keeper makers. Duh. Place the remaining punch in the fridge to chill.

When you’re ready, remove the punch from the fridge and the seltzer and frozen punch cubes. Bam. Enjoy your alcohol. 


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