Summer is finally here, and no drink screams summer more than a glass of lemonade. Yes!
This lemonade recipe became a “fan favorite” for me and my girlfriends because the fresh basil adds a refreshing twist to an otherwise “super sweet” beverage. It works perfectly for an afternoon lunch on your deck.
- 12 Cups of Cold Water + ½ Cup of Water for the Simple Syrup
- 2 Cups of Fresh Lemon Juice (typically 12 freshly squeezed lemons) — or — 1 (12 ounce) can of Frozen Lemonade Concentrate, Thawed
- 1 Cup of White Sugar
- ¼ Cup of Fresh Lime Juice
- ½ Cup of Firmly Packed Torn Basil Leaves + Some Basil Leaves for Garnish
Instructions for the Basil Simple Syrup —
- Make the simple syrup by combining the sugar with ½ cup of water and ½ cup of washed basil leaves in a saucepan.
- Bring the mixture to a simmer while stirring. Continue this until the sugar dissolves.
- Remove the saucepan from the heat to allow the syrup to cool completely. Pour the mixture through a strainer into an airtight container or a jar
Instructions for the Lemonade —
- Knead the twelve (12) lemons on your cutting board to help them to release their juices.
- Cut the lemons in half and squeeze. Repeat until you have 2 cups.
- If you need to, strain the lemon seeds from the juice before you continue.
- Stir the cold water, lemon juice, simple syrup, and lime juice together in a pitcher.
- Cover the pitcher and keep it refrigerated until the flavors are well combined (8 hours to overnight)
- Remove basil leaves and discard
- Serve cold over ice and garnish with basil and lemon slices.
Love and Soul Always, Kay