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asunnysideupday
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To a blender (or large jar if using an immersion blender), add: 6 strawberries, juice of 1 lemon, 1 tsp honey, pinch of flaky sea salt, 2 cups water. Blend until smooth, then strain. Store in the fridge for up to 1 week.
Into a deli container, add: 3-5 strawberries, quartered, 1 small lemon, cut into small pieces, small handful basil, ½ tbsp raspberry jam. Muddle everything together until juicy and incorporated.
Add ice all the way to the top.
Add about ½ cup strawberry puree and 2 tbsp greek yogurt.
Top with coconut water (or regular water), seal the container, and shake until creamy and a light milky pink color.
Pour into your favorite glass and enjoy cold.