Lemon Basil Lemonade - lemon basil

Method

• 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