Basil Lemonade

James Carrier
Add flavor, color, and fragrance to this summer-inspired lemonade drink by choosing different varieties of basil - such as 'African Blue', 'Cinnamon', or 'Pesto Perpetuo'. 

Yield:

Makes 4 1/2 cups; about 4 servings

Recipe from

Nutritional Information

Calories 44
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 12 g
Fiber 0.1 g
Sodium 0.4 mg
Cholesterol 0.0 mg

Ingredients

1/2 cup rinsed, lightly packed fresh basil leaves
3 tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice
sprigs of fresh basil

Preparation

In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.

Note:

All basils add fragrance to lemonade, but colored and scented varieties contribute extra personality. Dark purple basils tint the lemonade a pretty pink but have a milder flavor than green varieties. Lemon basil adds a lemon-drop essence. Cinnamon and Thai basils contribute spicy overtones. You can make the lemonade up to 1 day ahead; cover and chill.

May 2003