Week 32 • 8 June 2017
Alright, I’m getting a bit obsessed with lemonade. Fresh lemonade is so lovely in the summer, AND lemons are available seasonally in the winter -- so I feel good about serving it during many seasons of the year. When the garden is bursting with basil, which it is just starting to do, this drink is the perfect way to blend the delicious summer flavors of lemons and basil (with purple basil for color instead of harsh dye!)
Purple Basil Lemonade
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)
11 c fresh, cold water2 ½ c lemon juice1 c (packed) purple basil leaves, washed and trimmed of stems 1 ½ c sugarA handful of purple basil leaves for garnish2 lemons, sliced
First, combine 11 cups water with 2 ½ cups of lemon juice in a gallon jug. Place 1 cup of basil, 1 ½ cups of sugar, and 1 cup of water in a blender. Pulse until combined and then mix at high speed for 30 seconds until the mixture is a smooth juice. Pour this mixture into the gallon jug, cover, and shake to combine. Place basil sprigs and lemon slices in a serving container with lemonade and serve with plenty of ice. Spike it with vodka if you wish or leave a fifth of your favorite on the side and place about 2 oz. vodka in each glass with lemonade!
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