Ingredients
1⁄3 cup fresh lemon basil leaves and flowers, roughly chopped
1 cup lemon juice and pulp
Zest of 1 lemon
1⁄2 cup Lemon Basil Simple Syrup (recipe below), or to taste
Preparation
Muddle fresh basil leaves in the bottom of a large pitcher. Add lemon juice (and pulp), lemon zest, and simple syrup. Vigorously stir in 4 cups cold, filtered water and serve in tall glasses or Mason jars with lots of crushed or cubed ice.
Note: I like my lemonade with all of the lemony bits in it. Strain out the pulp if that’s not your thing. Whatever you do, please don’t omit the zest - it transforms this lemonade from good to great!
LEMON BASIL SIMPLE SYRUP
From Drinking the Summer Garden, by Gayla Trail
Simple syrup is a versatile way to flavor and sweeten all kinds of drinks. You can substitute the lemon basil with another variety, or go in a different direction entirely with herbs such as mint, anise hyssop, and lemon verbena.
3⁄4 cup sugar 1⁄2 cup lemon basil leaves, loosely packed
Bring sugar and 3/4 cup water to a simmer in a saucepan on a medium heat and continue stirring until the sugar has dissolved completely.
Add the basil and simmer for 1 more minute.
Remove from heat and cover with a lid. Allow the mixture to continue steeping at room temperature for 2-4 hours or Overnight.
Strain into a glass bottle and store in the fridge for up to 1 month
