Basil Lemonade

It’s hard to beat fresh, homemade lemonade, especially when it’s basil lemonade. Whether you are prime summer time or end of season, you’ll be ready to pour another.

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Why yes, I am posting a new lemonade recipe in November, thank you for noticing. But as I write this the windows are open at 7:30pm because it is still in the mid 70s outside. So I will continue to enjoy this weather with a glass of this fresh basil lemonade in hand. Along with my nutella pear focaccia sandwich.

Even if you are not lucky enough to be experiencing global warming at its finest, chances are the basil in your garden is ready to be hacked down for the season. Other than making homemade basil pesto, this is the next best thing to use it up.

I first fell in love with herbed lemonade when I added thyme to it because it was overflowing in my garden. Next time I took it a step further with rosemary watermelon lemonade, so it wasn’t difficult to then land here on basil lemonade.

Making homemade basil lemonade is pretty straight forward. You make simple syrup by combining equal parts water and sugar. Once dissolved add the basil and let steep as it cools. Then combine with more water and fresh squeezed lemon juice. That’s it!

BASIL LEMONADE

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Yield: 6 Servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 cups water, divided
• 1-1/2 cups sugar
• 1-1/2 cups packed fresh basil
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• Thin lemon slices or basil, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the basil, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard basil. Add remaining 4-1/2 cups cold water and lemon juice to a pitcher and stir. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and basil.

Source: Adapted from my Rosemary Watermelon Lemonade.