Basil Lemonade
This isn’t just any lemonade—it’s a delightful twist on the classic, blending the zesty brightness of lemons with the herbal sweetness of my homemade basil simple syrup.
Equipment
- 1 lemon juicer
- 1 large pitcher
Ingredients
- 1 cup fresh squeezed lemon juice
- 1 cup Basil Simple Syrup see below for my recipe
- 4 cups cold water
- A handful of fresh basil leaves muddled
- A slice of lemon and a basil sprig for garnish
- Glass of Ice
Instructions
- Prepare Your Ingredients:
- Start by juicing your Meyer lemons to get a full cup of that sweet, slightly tangy juice. Set this aside. If you haven’t made your basil simple syrup yet, don’t worry—I’ve got you covered.
- Make the Basil Simple Syrup:
- In case you need a quick refresher, here’s how I make my basil simple syrup: Combine 1 cup of water, 1 cup of sugar, and a generous handful of fresh basil leaves in a small saucepan. Bring it to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the basil steep as it cools. Strain out the basil leaves and transfer your syrup to a bottle or jar for easy use.
- Muddle the Basil Leaves:
- Take a handful of fresh basil leaves and muddle them gently in the bottom of a pitcher. Muddling releases the aromatic oils, giving your lemonade an extra layer of flavor.
- Mix the Lemonade:
- In the pitcher with the muddled basil, add the Meyer lemon juice, basil simple syrup, and cold water. Stir well to combine all the ingredients.
- Serve and Garnish:
- Pour your basil lemonade into glasses filled with ice. Garnish each glass with a slice of lemon and a fresh sprig of basil for a beautiful presentation.