• Fill a glass with ice. I like using a tall one—makes it feel extra fancy.
• Add the syrup. Pour in the strawberry-basil syrup.
• Fizz it up. Slowly pour in the sparkling water and stir gently to combine.
• Make it creamy. Top with Alta Dena heavy cream, half and half or whole milk and give it a gentle swirl. Watch the gorgeous marbling happen (seriously, it’s half the fun).
• Garnish and serve. Add a basil leaf or strawberry slice on top if you’re feeling fancy. Sip and enjoy immediately!

Make the Strawberry Syrup

• Combine: In a medium saucepan, add the strawberries and honey. Tear the basil leaves in half and toss them in.
• Simmer: Bring to a gentle boil over medium-high heat. Reduce to a simmer and cook for about 15–20 minutes, stirring occasionally, until the strawberries are soft and the syrup is a deep pink-red.
• Blend: Remove from heat and let cool for 5–10 minutes. Carefully remove the basil leaves (they’ll have done their job!). Blend the syrup until smooth using an immersion blender, or transfer to a blender (just be cautious with the steam).
• Strain (optional): If you want a silky, clear syrup, strain it through a fine mesh sieve, pressing gently on the solids. If you’re more into rustic charm, skip this step and keep the pulp in.
• Cool and store: Let it cool completely, then transfer to a clean jar or bottle. Store in the fridge for up to 2 weeks.