Lemon Basil Lemonade
A refreshing summer drink with fresh-squeezed lemons and lemon basil, a cousin of mint. You can also substitute fresh basil. Makes about 4 (8-ounce) cups of lemonade.
Servings: 4 servings
Calories: 56kcal
Ingredients
- ½ cup lemon basil leaves (see note)
- ¼ cup organic cane sugar
- Grated zest of 3 or 4 lemons
- ½ cup freshly squeezed lemon juice
- 4 cups water or sparkling water (see note)
Instructions
- Put the lemon basil, sugar and zest in a bowl. Crush and “muddle” this mixture, until the basil is well bruised and the sugar has mixed in.
- Transfer to a pitcher, add the lemon juice and water and stir. Refrigerate, allowing the basil and zest to infuse more flavor, at least an hour. Strain and pour the lemonade over ice.
Notes
If you don't have lemon basil, substitute a mix of basil and mint.
Deborah Madison suggests substituting sparkling water for some of the water. If you plan to use sparkling water, don’t put all of the water in the first mixing. Save the sparkle for the last minute for maximum fizz.
Nutrition
Serving: 6g | Calories: 56kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 1mg