I have always been a lemonade girl. It was something I always look forward to ordering whenever we ate out as a family. That and Shirley Temples! It wasn’t until I was a lot older I discovered you could add flavors to lemonade. Mango, blackberry, vanilla…the possibilities are endless!
Strawberry lemonade had always been my absolute favorite. There was just something about the sweet strawberries paired with the tart lemons that makes for a super quenching drink. That’s until I drank and then later created Strawberry Basil Lemonade. (You can read more about that here).
I love it so much I actually went and bought two basil plants at Trader Joe’s so I could always have basil on hand! This would be great for a spring picnic or just keep pitchers of it on hand during those hot summer months!
Strawberry Basil Lemonade
Makes 2 Liters
2 cups granulated sugar
1 cup water
4 cups strawberries, hulled and sliced (about 1 1/2 lbs)
3/4 cup fresh basil leaves, torn in half and tightly packed
1 1/2 cups lemon juice, freshly squeezed (about 8-10 medium lemons)
10 cups cold water
4 cups crushed ice
1. In a medium pot bring 2 cups of sugar and 1 cup of water to a boil. Boil until sugar is dissolved, about 3 minutes.
2. Stir in strawberries and basil. Turn down to a simmer and cook for 8 minutes, stirring occasionally.
3. Take off the heat and allow to cool for 30 minutes.
4. Using a fine strainer, strain the syrup from the strawberries and basil.
5. In a large pitcher combine strawberry basil syrup, lemon juice and cold water until well mixed.
6. Pour in ice and chill until ready to serve.
7. Garnish glasses with strawberries and/or basil leaves.