My Basil Lemonade
It is scorching out and I've got the perfect cool down.
If you follow me on Instagram, you know that I took a visit to Stokes Farm, a local treasure in my hometown. They had the most gorgeous bunches of basil and I just had to do something exciting with it. I'm already obsessed with the basil's bright flavor and perfume, so this was a no brainer for me.
Here's what I used:
- 2 cups of fresh lemon juice
- 1/2 cup of fresh orange juice with pulp
- 6-8 large leaves of basil, julienned
- 1 cup of light brown sugar
- flat or sparkling water, preference
Here's what I did:
- Select your mixing vessel. I go for a traditional gallon pitcher with this recipe.
- Muddle your sugar and basil in the bottom of the pitcher. Muddling releases the basil's oils meaning fragrance and flavor. It also helps to start to dissolve the sugar which is great for the larger crystals of brown sugar.
- Add in the orange juice with pulp and continue to muddle until the sugar is fully dissolved. We're trying to break down the pulp even more with this step. I love adding orange juice to my lemonades. It somehow makes everything more "lemony" to me.
- Time for the lemon juice. The star of the show. Be sure to stir.
- Top it off. This is where you're going to decide if you're sticking closer to a traditional lemonade or making a spritzer. Either way it's a winner - whether you fill the pitcher with flat water or sparkling to make it bubbly.
- Stir and serve, darling. Definitely serve over ice and let the basil strands sneak their way into the glass.
Let me know if you try this out, I have a feeling you will love it as much as my family does. Check out more of my food and drinks and I'll catch you guys next time.