Strawberry, Basil and Cucumber Blended Cooler

Pro tips

• Tear or roughly chop fresh basil leaves just before blending to release oils and maximize herbaceous flavor without bitterness.
• Peel or coarsely chop cucumber to avoid a watery drink; remove seeds if they dominate.
• Blend for 20–30 seconds until smooth and frothy; over-blending breaks down ice and dilutes the drink.
• Chill your glass beforehand to keep the cooler cold longer without excessive ice melt.

Substitutions

• Simply Strawberry syrup → fresh strawberry purée or strawberry jam (2–3 tablespoons, thinned with water)
• Basil → mint or oregano (use half the amount; mint works best)
• Water → coconut water or lemonade (changes flavor profile; reduce other liquids slightly)

Storage & make-ahead

Consume immediately after blending for best texture and flavor. Do not store blended cooler; syrup, cucumber, and basil separate and oxidize quickly.

Equipment

blender

Can I make this cooler without the syrup pump?

Yes. Use 2–3 tablespoons of strawberry syrup or strawberry jam thinned with water, then blend with fresh basil, cucumber slices, and ice.

How much ice should I use?

One cup of ice is standard for 270ml of water plus syrup. Add more if you prefer a thicker, slushier texture.

Can I use frozen strawberries instead of syrup?

Yes. Blend 150–200g frozen strawberries with fresh basil, cucumber, and water, then add ice. Omit the syrup.

How long does this cooler stay fresh?

Best consumed immediately after blending. If stored in the fridge, drink within 2–4 hours before separation or flavor loss occurs.

Is this drink vegan and gluten-free?

Check your strawberry syrup label. Most fruit syrups are vegan and gluten-free, but some brands may contain additives or gluten.