Basil Lemonade Recipes

BASIL LEMONADE

Steps:

• Place lemon juice, honey (or agave) and basil in a blender and blend until very smooth. Pass through a strainer into a pitcher or large jar. Add water and chill until ready to serve.
• Serve over ice, garnished with lemon slices and basil leaves.

BASIL LEMONADE

Steps:

• In a medium sauce pan, muddle the sugar and basil together with a wooden spoon. Add 2 cups of water and cook over medium heat, stirring frequently, until all of the sugar has dissolved. Remove from the heat and allow the basil to steep in the syrup until cool. Once cool strain the simple syrup into a pitcher. Add 4 cups of water and the lemon juice. Stir well. Serve over ice with a garnish of basil and lemon.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.

FROZEN BASIL LEMONADE

Steps:

• To make the simple syrup, place the sugar and 1 cup water in a small saucepan set over medium heat. Bring to a simmer and cook until the sugar dissolves, 2 to 3 minutes, then cool.
• Pour the simple syrup in the pitcher of a blender with the ice, lemon juice and basil, and puree until smooth. Serve cold.

BASIL LEMONADE

Steps:

• Combine one 12-ounce can thawed frozen pink lemonade concentrate, 1/2 cup water and 12 torn basil leaves in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer.
• For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass.

WATERMELON BASIL LEMONADE

Steps:

• Combine in a stainless steel pot the water and sugar. Zest 4 of the lemons into the water and bring to a boil. Reduce to a simmer for 5 minutes. Turn off heat and strain the lemon zest out. Add to the ice to chill.
• While water is coming to a boil, squeeze the juice from all 8 lemons in a blender. Add in basil and watermelon. Puree until smooth.
• Once the lemon syrup is cold, combine with the basil-watermelon puree. Stir well and let sit in the cooler for 1 hour before drinking to allow time for the flavors to meld.

BASIL LEMONADE

Steps:

• In a small saucepan, combine 2 cups water, the basil leaves, and sugar; bring to a gentle boil over medium heat, stirring until sugar is dissolved.
• Decrease heat to medium-low, cover, and simmer for 5 minutes.
• Remove from heat and let cool for 30 minutes.
• Strain through a fine-mesh strainer into a 1 ½ quart container.
• Add in the lemon juice, remaining 1½ cups water, and lime juice; stir until blended.
• Chill until very cold; serve over ice; garnish with basil sprig.

BASIL LEMONADE

Steps:

• 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.

BASIL LEMONADE

Steps:

• Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice.