Basil-Lemon Moonshine

Southern Living
Basil-Lemon MoonshineRecipe
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Basil-Lemon Moonshine is great by itself on the rocks.


Makes 1 qt.


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1/4 cup sugar
3 tablespoons water
3 cups shredded fresh basil
1 (750-milliliter) bottle moonshine (such as Ole Smoky Original Tennessee Moonshine)
2 (2- x 1-inch) lemon peel strips
6 fresh basil leaves
2 (2- x 1-inch) lemon peel strips


Hands-on: 15 Minutes
Chill: 24 Hours
Total: 25 Minutes
Cook sugar and water in a saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Cool 10 minutes. Stir in shredded basil, moonshine, and 2 lemon peel strips. Pour into a large glass jar. Seal with lid, and chill 24 hours to 2 weeks. Strain into a bowl; discard solids. Return to jar. Add basil leaves and 2 lemon peel strips. Refrigerate up to 2 months.

Created date

April 2013