LEMON BASIL LEMONADE
Steps:
- 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
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