|8servings in a 2-quart pitcher|
SPICY STRAWBERRY SYRUP
Makes about 1 cup
1 pound strawberries, hulled
2 to 5 thin slices serrano chile, including seeds and membranes
1 cup sugar
14 fresh basil leaves
Combine strawberries and serrano chile slices in a blender and blend until uniformly pureed, stopping to scrape down sides as needed, about 45 seconds. Measure out 1 cup puree and pour into a saucepan along with sugar and basil leaves. Discard remaining puree. Warm over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool for 20 minutes, then strain through a fine-mesh strainer into a resealable container. Refrigerate until chilled or for up to 2 days.