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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Purple Basil Lemonade

In this recipe, basil is crushed with sugar to release the oils. If you don't have a mortar and pestle, process the basil, sugar, and about 1/4 cup of the water in a food processor or blender.

Cooking Light JULY 2009

  • Yield: 4 servings

Ingredients

  • 4 cups water
  • 1/2 cup fresh lemon juice
  • 1/2 cup loosely packed purple basil leaves (about 1/4 ounce)
  • 6 tablespoons sugar
  • 4 cups ice
  • 4 purple basil sprigs

Preparation

1. Combine 4 cups water and juice in a large bowl. Place 1/2 cup basil and sugar in a mortar; pound with pestle until a paste forms. Add sugar mixture to juice mixture; stir until sugar dissolves. Strain mixture through a sieve over a bowl; discard solids. Place 1 cup ice in each of 4 glasses. Pour about 1 cup lemonade into each glass; garnish each serving with 1 basil sprig.

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 21.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 5mg
  • Calcium: 16mg
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Purple Basil Lemonade recipe

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