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Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio Photo by: Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio

Basil-Lemon Moonshine

Basil-Lemon Moonshine is great by itself on the rocks.

 

This recipe goes with Moonshine-Cherry Blush

Southern Living MAY 2013

  • Yield: Makes 1 qt.
  • Hands-on:15 Minutes
  • Total:25 Minutes

Ingredients

  • 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

Preparation

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.

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Basil-Lemon Moonshine recipe

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