Basil Strawberry Lemonade

Strawberry Basil Lemonade from The Ruby Kitchen

Basil Strawberry Lemonade from The Ruby Kitchen

It is hard to believe that summer is almost over and the season of pumpkin spice everything is just around the corner. School started last week for our area and I think people are just now getting back in the groove of their routines. One thing is certain though – although the start of school usually indicates fall is here the heat outside certainly says summer is here to stay! 

Strawberry Basil Lemonade from The Ruby Kitchen-3

I carry around a huge water cup everywhere I go. My husband amusingly refers to it as my “little buddy” because I always have it. I am one of those few people who love drinking water and guzzle down the recommended amount (and then some) daily. It has been so stinking hot though these last few weeks and the humidity has been slowly killing me. When it is so hot I do not even want to leave the house sometimes water does not do the trick and I crave an ice cold glass of lemonade. I have really had a love affair with strawberry lemonade lately and pairing it with fresh basil gives it such a refreshing twist.

Basil Strawberry Lemonade from The Ruby Kitchen

Basil Strawberry Lemonade

  • Servings: approx. 2 quarts
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Author: The Ruby Kitchen

Note: I like to keep the lemonade separate from the strawberry sauce and mix them as I want a glass but you can just mix everything together if you’d like. Store the lemonade and strawberry sauce covered in the fridge for up to 4 days.

Ingredients for Lemonade
6-10 lemons to yield 1.5 cups fresh lemon juice
1.5 cups sugar
6 cups water
Fresh basil leaves

Ingredients for Strawberry Sauce
2 cups chopped fresh strawberries
1/3 cup sugar

1. In a small saucepan, boil the sugar and half of the water just until sugar is dissolved. Remove from heat and stir in 3-5 basil leaves. Set aside while you juice lemons.
2. Cut lemons in half and juice, picking out the seeds as you go along. I prefer to use this citrus reamer but use whatever you like best.
3. Remove the basil from the basil syrup mixture. Combine the basil syrup with the remaining water in a pitcher and chill in the fridge.
4. To make strawberry sauce, combine strawberries and sugar in a small saucepan. Cook until the sugar dissolved and crush the mixture with the back of a wooden spoon or using a potato masher.
5. I like to place the strawberry sauce in a glass, followed by ice, the lemonade and garnish it with lemon twists and basil leaves.

 

 

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This entry was posted in Beverages, Dairy Free, Gluten Free, Vegan, Vegetarian and tagged , , . Bookmark the permalink.

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