Sunday, July 26, 2015

Basil Mint Lemonade

For me, a glass of homemade lemonade is a real treat! It reminds me of summers at home when I was growing up and lemonade was a regular staple at family events, usually supplied by my Great Aunt Violet who had a secret and wonderful recipe for this favorite summer thirst quencher. At our annual family reunion, she used to make it by the bucket load and every single drop would be consumed by eager, thirsty kin who would line up for the cold glass of lemonade they'd looked forward to all year.

Sadly I don't have Aunt Violet's recipe and given what we all know about sugar now, I don't drink lemonade with any regularity. Let's face it, this isn't health food we're talking about… Even still, a glass on the hottest day of the summer is a tradition I like to keep and I enjoy finding new ways to spruce up this traditional sunny day treat. I've found that basil and mint are the perfect, herby, cooling compliments to lemon and make they what's normally a standard drink something a little more special.

1 cup freshly squeezed lemon juice
3 cups cold water
1 cup caster sugar
Handful of basil leaves ripped in half
Handful of mint leaves ripped in half
2 sliced lemons

1. Add the lemon juice, water, sliced lemons, basil, mint and sugar to a large pitcher. Stir with a wooden spoon and put in the refrigerator over night.

2. After at least 8 hours in the fridge, strain the lemonade into a large bowl or other pitcher. Rinse any of the basil or mint leaves out of the pitcher and pour the strained mixture back into the pitcher. Rinse off a few of the lemon slices and plop them back into the lemonade.

3. To serve, pour over a glass of ice.

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