In the vase of an immersion blender, place the strawberries and puree.

Transfer the strawberry puree to a shaker, break up the basil leaves with your fingers and add them along with the monk fruit to the shaker.

Muddle all ingredients.

Add the rum, plenty of crushed ice, cover the shaker and shake vigorously, until the outside has condensed.

Strain and serve in a tall glass over crushed ice.

Complete with soda or carbonated water, stir and decorate with a sprig of basil and a strawberry.