The quintessential summer drink gets upgraded with the infusion of aromatic basil syrup.
When you make your own lemonade, you can adjust the sweetness to your liking and–most importantly–you can incorporate some fun and unexpected flavors. This version gets its fragrant notes from basil, but you can swap in mint, rosemary, thyme or another herb of your choice. It’s a perfect base for a cocktail and will work with just about any spirit you have on hand. Boozy or not, don’t skip the fruit-filled ice cubes. Their flavor will mix and mingle with your lemonade as they melt.
A sweet-tart drink bursting with the fresh flavors of citrus and herbs.
Servings: 4
Ingredients
- For the Basil Syrup:
- 2 cups packed fresh basil leaves
- 4 strips lemon zest
- 1 cup Sugar In The RawⓇ
- 2 cups water
- For the Lemonade:
- 2 cups basil syrup
- 2 cups cold water
- 2 cups ice cubes
- 1 ¼ cups fresh lemon juice
- To Serve:
- Ice cubes frozen with blueberries or other fruit
- Tequila Avión (optional)
- Basil sprigs
- Lemon slices
Instructions
- To prepare the basil syrup, combine the basil, zest, and sugar in a medium saucepan and muddle with a wooden spoon. Add the water and bring to a boil, stirring frequently until all sugar is dissolved. Remove from heat and let stand at room temperature 1 hour, then transfer to an airtight container and chill until cold. Strain syrup and discard solids.
- To prepare the lemonade, stir all ingredients together in a large pitcher. Taste and adjust the sweetness, if necessary. Fill tall glasses with the blueberry ice cubes. Add 1.5 - 2 ounces of tequila per glass (if using), top with lemonade, and stir. Garnish with fresh basil sprigs and lemon slices.
Video
Notes
Adapted from Gourmet 2007
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