1 pint strawberries, quartered
2 tablespoons basil, torn (about 4 large leaves)
1/2 cup sugar
Pinch of salt
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 pint coconut water (from a box is fine)
Pour coconut water into ice cube tray and freeze.
Cut strawberries into quarters. Combine in a pot with sugar and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.
Pop the coconut water cubes into the blender and crush until fine. Scoop into a cup or bowl and drizzle with syrup.
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