Muddle with mortar and pestle or gently crush basil leaves to release flavor. Place in pitcher and cover with tequila and Triple Sec. Allow to steep in fridge at least 30 minutes.

Wash and clean strawberries and remove tops. I used 2 16-ounce containers for this recipe.

In a high-speed blender, puree strawberries with cold water and lime juice.

You should yield about 4 cups of strawberry puree.

When ready to serve, strain out and discard basil leaves. Add strawberry puree to pitcher and serve to combine.

Serve on the rocks and top with a float of strawberry sparkling water (as little or as much as you want based on desired drink strength)

Garnish with fresh strawberries, lime slices, and enjoy!