Basil Lemonade
Photography: James Carrier; 
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.
| Servings:Makes 4 1/2 cups; about 4 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1/2 cup rinsed, lightly packed fresh basil leaves
- 3 tablespoons sugar
- 4 cups water
- 1/2 cup freshly squeezed lemon juice
- sprigs of fresh basil
Amount Per
Serving
- calories from fat:0.0 %
- protein:0.1 g
- fiber:0.1 g
- fat:0.0 g
- carbohydrate:12 g
- calories:44
- saturated fat:0.0 g
- sodium:0.4 mg
- cholesterol:0.0 mg
directions
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.
