Clean, wash and gently dry the strawberries and raspberries, then cut them into small pieces, setting aside one whole strawberry and two raspberries.
In a saucepan, add the water and sugar and stir for a few minutes.
Pour the red fruits into the saucepan and cook for 10 minutes, let cool and blend everything.
In the shaker, add 6 ice cubes, the pomegranate juice, the sugar syrup, the egg white and the lemon juice.
Pour the contents into the glass and add the basil leaves, the straw and garnish with raspberries and strawberries.
Stir slowly to combine.
The cocktail cannot be stored, but if prepared in a larger quantity the syrup can be kept in the refrigerator for 48 hours.
Italia
