Alright, again, 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-ounce rocks glass filled halfway with ice)
11 cups fresh, cold water
2 ½ cups lemon juice
1 cup (packed) purple (or green) basil leaves, washed and trimmed of stems
1 ½ cups sugar
A handful of purple basil leaves for garnish
2 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 the 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 ounces of vodka in each glass!
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
