Purple Basil Lemonade

MarthaStewartWanabe's Note:

From Cooking Light Magazine's July 2009 edition: "In this recipe, basil is crushed with sugar to release the oils. If you don't have a mortar and pestle, process the basil, sugar and about 1/4 cup of water in a food processor or blender." I am eager to serve this at my next party. The recipe doesn't indicate this, but I would personally place the strained lemonade into a pitcher and refrigerate until ready to serve. When having a party, it's always best to prepare ahead if possible!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 cups water
• ½ cup lemon juice , fresh
• ½ cup purple basil , leaves, loosely packed (about 1/4 oz.)
• 6 tablespoons sugar
• 4 cups ice
• 4 sprigs purple basil

Directions:

1. Combine water and juice in a large bowl.
2. Place 1/2 cup basil and sugar in a mortar; pound with pestle until a paste forms.
3. Add sugar mixture into juice mixture; stir until sugar dissolves.
4. Strain mixture through a sieve over a bowl; discard solids.
5. Place 1 cup of ice in each of 4 glasses.
6. Pour about 1 cup lemonade into each glass; garnish each serving with 1 basil sprig.

Reviews

[mikey & ev]

Delicious! The purple basil makes it look almost like pink lemonade and the flavor is so refreshing. I added only about 1/2 the suggested sugar to grind the basil, and then finished off with some agave until perfectly tart. Great drink for the summer and I bet it'd be even better with a splash of rum :)