Strawberry Basil Shrub:

1. Wash, hull, and cut the strawberries into chunks.
2. In a 4-cup measuring cup or large container/bowl, add the red wine vinegar, sugar, and strawberry chunks. Tear up the basil leaves and add them to the mixture. Stir to combine.
3. Make sure everything is submerged in the vinegar then cover tightly with plastic wrap. Refrigerate for 48 hours to allow the flavors to fully infuse. After the first day, give it a quick stir to dissolve some of the sugar.
4. After 2 days, remove the mixture from the fridge and give it another good stir to dissolve any remaining sugar. It’s ok if there’s a bit left at the bottom. Gently squish the strawberries against the edge of the glass to extract more juices.
5. Strain the mixture using a fine mesh sieve. Use a spoon to squish out as much juice as possible from the fruit. Transfer to an airtight bottle or jar and keep refrigerated for up to 6 months.

Non-Alcoholic Strawberry Basil Shrub Cocktail:

1. Fill a highball glass with ice then add the strawberry basil shrub, elderflower tonic water, and club soda. Garnish with basil leaves and a strawberry if desired. Gently stir to combine and enjoy!