Saturday, July 2, 2011

Lemons and Basil - Oh My!

We all love and enjoy a cool, refreshing glass of lemonade on a hot day. There is something about this citrus drink that keeps us coming back for more over and over again. Now that is not to say that we would not try variations of it. For instance, pink lemonade is a rose-tinted beverage that contains a natural or artificial food coloring. Natural food colorings typically include grenadine, cranberry, cherry juice or crushed strawberries.

Give home-made lemonade a try with simple syrups. Why? Well, they can be easily infused to provide an extra wow to a drink that is already a classic!  Try a basil lemonade made with the following simple syrup:

1 cup sugar*
1 cup water
1 cup loosely packed fresh basil
Garnish: fresh basil sprigs
1. Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into an airtight container, discarding basil. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.
*3/4 cup Splenda Sugar Blend for Baking does the trick.
 Mint and rosemary syrups are also good alternatives for lemonade. 

  • 2 cups basil syrup
  • 2 cups cold water
  • 2 cups ice cubes
  • 1 1/4 cups fresh lemon juice
  • Garnish: fresh basil sprigs; lemon zest strips
 Basil...easy to grow, easy to love!

1 comment:

Margaret said...

ooo yum I will def have to try this one! i've had lemon and mint but i like the idea of different herbs!


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