This is a wonderfully refreshing drink using strawberries and mint from the garden. The secret to this recipe is two infused syrups, strawberry and mint. Further, you can make this drink either as an alcoholic or non-alcoholic beverage. Once you try my variations, I am sure you will think up a few of your own. This is a great spritz for the summer (or anytime really)!
I will start by sharing the recipe for the strawberry-mint garden spritz. Next, I will share the recipes for making both the mint and strawberry syrups.
Strawberry-Mint Garden Spritz Recipe
Here is how to make a strawberry-mint garden spritz.
Ingredients:
- 1 ounce strawberry simple syrup
- ½ ounce mint simple syrup
- 1 ounce lemon juice
- 6 ounces of Prosecco or 6 ounces of plain seltzer (depending upon whether you are making an alcoholic or non-alcoholic drink)
Instructions:
- Frost the glass you will be using by placing in the freeze for a few minutes.
- Fill a cocktail shaker with ice.
- Add the strawberry simple syrup, mint simple syrup and lemon juice into a cocktail shaker.
- Shake vigorously for 10 seconds.
- Take glass out of the freezer and strain from cocktail shaker into a glass.
- If making the alcoholic version, add 6 ounces of Prosecco to the glass. If making the non-alcoholic version, add 6 ounces of plain seltzer to the glass.
- Optional: add ice to the glass.
That’s all there is to it. Of course, adjust the amount of syrup to suit your desired level of sweetness. Enjoy your strawberry-mint garden spritz!
Simple Syrup
First, let’s talk basic simple syrup. This is an ingredient that bartenders routinely use as a sweetener when making cocktails. While you can purchase simple syrup, my recommendation is that you make your own. It’s so simple to make. Basic simple syrup is the foundation for both the strawberry and mint syrup recipes.
Ingredients:
- 1 part sugar
- 1 part water
Instructions:
- Place water and sugar in a saucepan on the stove and turn on the heat. Heat on medium setting and boil for 1 minute until the sugar is dissolved.
- Cool syrup for 5 minutes and then transfer to a container. This simple syrup will stay fresh in the refrigerator for ~2 weeks.
Mint Syrup
Now, let’s look at infusions. We will use two infusions when making this refreshing strawberry-mint garden spritz. The first infusion is mint syrup.
Ingredients:
- 1 cup sugar
- 1 cup water
- ½ cup mint leaves
Instructions:
- Place water and sugar in a saucepan on the stove and turn on the heat. Heat on medium setting and boil for 1 minute until the sugar is dissolved.
- Turn off the heat and add the mint leaves to the sugar/water mixture. Let the leaves steep in the sugar/water mixture for 10 minutes. After 10 minutes, discard the mint leaves.
- Cool syrup for 5 minutes and then transfer to a container. This mint syrup will stay fresh in the refrigerator for ~2 weeks.
Pull mint leaves from stems 
Add mint leaves to simple syrup
Strain mint simple syrup 
Store mint simple syrup in a container
Strawberry Syrup
The second infusion is strawberry syrup.
Ingredients:
- 1 cup sugar
- 1 cup water
- 2 cups strawberries
Instructions:
- Clean and de-stem the strawberries. Cut each strawberry into quarters. Set aside.
- Place water and sugar in a saucepan on the stove and turn on the heat. Heat on medium setting and boil for 1 minute until the sugar is dissolved.
- Bring the syrup mixture to a low boil and add the strawberries. Boil the strawberries for 10 minutes. Watch the heat and keep to a low boil. If the heat is set too high, you risk the syrup boiling over (yes, I know from experience).
- After 10 minutes, turn the heat to low (simmer) and cook for an additional 10 minutes. Cool mixture for 5 minutes.
- Strain cooled mixture, pressing as much juice from the strawberries as possible. Transfer to a container. This syrup will stay fresh in the refrigerator for ~2 weeks.
Prepare strawberries 
Gently boil strawberries
Strain Strawberries 
Store Strawberry Syrup
I hope you enjoy this refreshing strawberry-mint garden spritz as much as I do!
Additional Information
References
The inspiration for this recipe came from Cocktail Courier.
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