Strawberry-Basil Lemonade
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
12 cups
- Serves:
- 12
ingredients
-
For the strawberry-basil syrup
- 3 cups granulated sugar
- 1 1⁄2 cups water
- 1 1⁄2 lbs strawberries, washed, hulled, and sliced 1/2-inch thick
- 1 cup basil leaves, tightly packed
-
For the lemonade
- 6 cups water, cold
- 3 cups lemon juice, chilled
- ice
- 1⁄2 lb strawberry, washed, hulled, and sliced 1/2-inch thick, for garnish
- 1⁄4 cup basil leaves, tightly packed, blemish-free, for garnish
directions
-
For the strawberry-basil syrup:
- Place sugar and water in a medium saucepan over high heat and stir until sugar dissolves and mixture comes to a boil. Add strawberries, reduce heat to medium low, and simmer until strawberries have softened, about 10 minutes.
- Remove from heat, add basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard solids. Cover syrup and refrigerate until ready to use.
-
For the lemonade:
- Pour water, lemon juice, and reserved strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Add ice and garnish with sliced strawberries and basil leaves. Taste, and adjust water/ice if too strong or sweet for you.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.