Basil Lemonade
Serves 6
Even in a world of fancy sodas and gourmet iced teas, homemade lemonade will always be a treat. This
version gets infused with fresh basil, but you could also use mint, or lesser amounts of rosemary, sage, or thyme. The basil syrup will keep for up to a month in the fridge, so you may want to double the recipe and use the extra to sweeten iced tea or spring cocktails.
1/4 cup sugar
1 cup fresh-squeezed lemon juice (aboul 6 lemons)
1 . Bring basil leaves, sugar, and
2 cupswaterto a boil in medium saucepan, stirring to dissolve sugar and bruise basil leaves. Simmer 5 minutes
without stirring. Strain, pressing on basil to remove liquid. Cool.
2 .Pour 2 cups basil syrup into large pitcher. Stir in lemon juice and 4 cups water. Transfer to refrigerator, and
chill well. Serve over ice, garnished with basil sprigs.
PER 1-CUP SERVING 107 Cal; <1 g prot; <1 g total
fat {<1 g sat fat); 28 g carb; 0 mg chol; <1 mg
sod; c1 g liber; 26 g sugars
Postingan
