Delicious!!! Made this lemonade this past summer with left over basil and it is now my new favorite summer drink!!! ~ Though I left the basil in there for an even stronger taste and nice presentation with cut fresh lemon :) Everyone loved it!
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'.
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- Calories: 44
- Calories from fat: 0.0%
- Protein: 0.1g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 12g
- Fiber: 0.1g
- Sodium: 0.4mg
- Cholesterol: 0.0mg
- 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
- 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.
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.
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