Author Notes: If life hands you lemons, make lemonade! Life also handed me a lot of basil, so I made basil lemonade. - mrslarkin
Serves a bunch of lemonheads
- 3 pints water (6 cups)
- 1 ½ cup lemon juice (from about 8 lemons), room temperature
- 1 ½ cup turbinado sugar, or granulated sugar
- Extra slices of lemon
- Bunch of fresh basil (I use green and purple)
- Fill a 4-pint pitcher with 3 pints of water (or an 8-cup pitcher with 6 cups of water.)
- In a large measuring cup, stir together the lemon juice and sugar until the sugar is dissolved. After a good stirring, my sugar dissolves brilliantly. But if you like, heat the lemon juice/sugar mixture for a minute or so in the microwave to speed up the dissolving. Pour the lemon juice/sugar mixture into the pitcher of water and stir. Taste for sweetness. We like our lemonade on the sweet side, so we sometimes add a bit more sugar. Chill.
- For one serving, fill a 12-ounce glass with 3 or 4 or 5 or 6 (or however many you like) big basil leaves and a slice of lemon. Muddle until fragrant. Fill glass with ice cubes. Add lemonade. Crush a few more small basil leaves in your fingers, and float the fragrant leaves on top. Sip.
- Alternatively, if making a big pitcher of basil lemonade, muddle a few handfuls of basil leaves, a few slices of lemon, and the turbinado sugar in a large pitcher. Add the water and lemon juice. Stir until sugar is dissolved. Taste for sweetness. Chill.
- Or if you prefer, make a simple syrup by heating 1 ½ cups of the sugar and 1 ½ cups of the water, and let cool. In the pitcher, muddle the basil and lemon slices. Add the lemon juice, remaining water, and simple syrup. Chill. Serve on the rocks, and top with a few crushed basil leaves.