You know what I’m good at? Making lemonade.
No, there is no analogy here, I’m not saying that when life hands me lemons I am good at turning it into a positive situation. Because I’m actually not. I am, however, good at literally taking the lemons from my fridge and creating a tasty, refreshing summer beverage.
[Related: I'm also not so great at photographing said lemonade but don't let that stop you from making it. I'm sure yours will look worlds prettier.]
Lemon and basil is such a good savory combination that I couldn’t stop thinking about how it would be in something sweeter. However, after an indulgent weekend followed by a baking spree that resulted in a cheesecake and a savory galette, I thought I should keep things a little lighter.
This is a great way to cool off or rehydrate, if you wanted to add some vodka to this to make it adults-only, I certainly won’t be the one to stop you.
While the basil infuses amazing flavor into the lemonade, I’m probably going to recommend that you not consume said basil – it won’t hurt you, but like the mint in mojitos, is mostly there for flavor.
Fresh Basil Lemonade
Adapted from Food Network
What You Need:
2 cups sugar
6 cups water
2 cups fresh lemon juice (about 10 lemons)
1/2 cup fresh basil leaves
1. Make simple syrup. Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool.
2. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.Print This Recipe