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Per serving
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- 1
Make the simple syrup
In a medium pot, stir 1 cup of the water with the sugar. Bring to a boil over high heat and cook just until the sugar fully dissolves, a minute or two. Kill the heat.
- 2
Bruise the basil
Put the fresh basil in a heat-proof bowl and tear it up with your hands. Press and scruff the leaves against the bowl with a wooden spoon until they go dark. This is where all the flavor lives, so don't be gentle.
- 3
Steep and chill
Pour the hot syrup over the basil and refrigerate 2 to 3 hours until completely cold. The longer it sits, the more the basil comes through.
- 4
Juice the lemons
Squeeze the lemons and strain out the seeds, but leave the pulp in. Fresh-squeezed is the whole point here, so skip the bottled stuff.
- 5
Mix and serve
Add the lemon juice and the remaining 7 cups cold water to a pitcher with ice. Strain the basil syrup in, discarding the leaves, and stir well. Pour over ice and garnish with a lemon wedge and a basil sprig.
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Fresh Basil Lemonade
Created by: BlendedAndBrewed
Ingredients
- 8 cup water
- 1 3/4 cup granulated sugar
- 1/4 cup basil
- 1 1/2 cup lemon juice
- ice
Instructions
- Make the simple syrupIn a medium pot, stir 1 cup of the water with the sugar. Bring to a boil over high heat and cook just until the sugar fully dissolves, a minute or two. Kill the heat.
- Bruise the basilPut the fresh basil in a heat-proof bowl and tear it up with your hands. Press and scruff the leaves against the bowl with a wooden spoon until they go dark. This is where all the flavor lives, so don't be gentle.
- Steep and chillPour the hot syrup over the basil and refrigerate 2 to 3 hours until completely cold. The longer it sits, the more the basil comes through.
- Juice the lemonsSqueeze the lemons and strain out the seeds, but leave the pulp in. Fresh-squeezed is the whole point here, so skip the bottled stuff.
- Mix and serveAdd the lemon juice and the remaining 7 cups cold water to a pitcher with ice. Strain the basil syrup in, discarding the leaves, and stir well. Pour over ice and garnish with a lemon wedge and a basil sprig.