Blackberry Basil Lemonade

by BlendedAndBrewed
Prep: 20m
Cook: 5m
drink
Blackberry Basil Lemonade - Image

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Ingredients
Servings:6
4cupwater
3/4cupsugar
1/4cupfresh basil
1cuplemon juice
1tbsplemon zest
1cupblackberries
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the basil syrup

    In a saucepan, bring 2 cups of the water and the sugar to a boil, stirring until the sugar dissolves, about 2 minutes. Pull it off the heat, drop in the fresh basil leaves, and let them steep for 10 minutes. This is where the flavor happens — the basil goes soft and herby without turning bitter. Fish out the leaves.

  1. 2

    Build the lemon base

    Stir the lemon juice, lemon zest, and the remaining 2 cups water into the warm syrup. Let it cool slightly.

  2. 3

    Blend the blackberries

    Add the blackberries and about 1 cup of the lemon mixture to a blender and blend until smooth. Pour it through a fine strainer to catch the seeds — press on the solids so you get every bit of that deep purple juice.

  3. 4

    Combine and chill

    Stir the strained blackberry juice into the rest of the lemon mixture in a pitcher. Chill until cold, then serve over plenty of ice.

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Blackberry Basil Lemonade

Created by: BlendedAndBrewed

Prep Time: 20m
Cook Time: 5m
Servings: 6

Ingredients

  • 4 cup water
  • 3/4 cup sugar
  • 1/4 cup fresh basil
  • 1 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup blackberries

Instructions

  1. Make the basil syrupIn a saucepan, bring 2 cups of the water and the sugar to a boil, stirring until the sugar dissolves, about 2 minutes. Pull it off the heat, drop in the fresh basil leaves, and let them steep for 10 minutes. This is where the flavor happens — the basil goes soft and herby without turning bitter. Fish out the leaves.
  2. Build the lemon baseStir the lemon juice, lemon zest, and the remaining 2 cups water into the warm syrup. Let it cool slightly.
  3. Blend the blackberriesAdd the blackberries and about 1 cup of the lemon mixture to a blender and blend until smooth. Pour it through a fine strainer to catch the seeds — press on the solids so you get every bit of that deep purple juice.
  4. Combine and chillStir the strained blackberry juice into the rest of the lemon mixture in a pitcher. Chill until cold, then serve over plenty of ice.

Notes & Tips

This one's a 10 for a hot afternoon. The basil is the move — it keeps the whole thing from tasting like straight-up sugar water and gives it this grown-up, garden-y edge. Real blackberries do the coloring, so skip the food dye. Not too sweet at 3/4 cup sugar, but taste and add a splash more syrup if your berries were tart. Muddle a couple extra basil leaves in the glass if you want it even more fragrant.