Basil Lemonade

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh packed
  • 1 Basil, fresh
  • 1 Lemon, wedges

• Condiments

  • 1 1/2 cups Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 3/4 cup Granulated sugar

• Frozen

  • 1 Ice

• Liquids

  • 8 cup Water

Found on thefoodcharlatan.com

Ingredients

• 1 cup water
• 1 3/4 cup granulated sugar
• 1/4 cup fresh basil, packed
• 1 1/2 cups fresh-squeezed lemon juice, 5-6 large lemons
• 7 cups cold water
• ice
• fresh basil, to garnish
• lemon wedges, to garnish

Directions

• In a medium pot, stir together 1 cup water and 1 3/4 cups sugar. Bring to a boil over high heat. Boil until the sugar is completely dissolved, it shouldnt take more than a minute or two. Turn off the heat.
• Meanwhile, in a heat-proof bowl, add the 1/4 cup packed basil. Use your hands to tear up the pieces. Use a wooden spoon to bruise the leaves against the bowl. Keep going until they are nice and dark. You want to get all that flavor.
• Pour the sugar syrup over the basil leaves. Put it in the fridge for about 2-3 hours or until completely chilled. The longer it sits the more basilicious it will be.
• Juice the lemons. Strain it through a colander to remove the seeds, but so that most of the pulp remains.
• Add the lemon juice, 7 cups of water, and ice to a pitcher. Strain the refrigerated syrup through the colander into the pitcher. Discard basil. Stir well.
• Serve with ice, fresh basil, and lemon wedges.