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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'. 

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 4 1/2 cups; about 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

44 calories; protein 0.1g; carbohydrates 12g; fiber 0.1g; sodium 0.4mg.
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