Ingredients
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1/2
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3
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4
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1/2
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1
-
-
-
-
-
-
-
-
-
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Directions
Basil Lemonade, From Cooking Light: 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 , My basil plants have been doing really well so I’ve been looking for different things to do with basil This was a refreshing change of pace, but it was very watery when made as directed I had to add more lemon juice and sugar after tasting it I didn’t bother to strain it, since I like little bits of leaves floating in mine Will definitely make again next summer! Made for Magic of Herbs tag game in the Photo Forum
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Steps
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1
Done
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In a 1 1/2- to 2-Quart Glass Measure or Bowl, Combine Basil Leaves (see Notes) and Sugar. |
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2
Done
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With a Wooden Spoon, Crush Leaves With Sugar Until Thoroughly Bruised. Add Water and Lemon Juice. |
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3
Done
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Stir Until Sugar Is Dissolved, 1 to 2 Minutes. |
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4
Done
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Taste and Add More Sugar If Desired. Pour Through a Fine Strainer Into Ice-Filled Glasses. Garnish With Sprigs of Fresh Basil. |
