Lemon Basil Lemonade Recipes

LEMON BASIL LEMONADE

Steps:

• Put the lemon basil, sugar and zest in a bowl. Crush and "muddle" this mixture, until the basil is well bruised and the sugar has mixed in.
• Transfer to a pitcher, add the lemon juice and water and stir. Refrigerate, allowing the basil and zest to infuse more flavor, at least an hour. Strain and pour the lemonade over ice.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.

BASIL LEMONADE COCKTAIL

Steps:

• Muddle 1 or 2 fresh basil leaves at the bottom of desired cocktail glass.
• Add ice.
• Add vodka and fill remaining with lemonade (around 6 ounces).
• Gently stir and top with lemon wedge or basil sprig if desired as a garnish.

LEMON BASIL SYRUP

Steps:

• Juice lemons.
• Measure out 1 1/4 cups of juice and pour it into a small saucepan. Add sugar and basil leaves.
• Bring to a boil and cook for 3-4 minutes, until the sugar is dissolved and the basil is wilted.
• Remove the pan from the stove and let it sit for an hour or two, to further infuse the basil flavor.
• Strain concentrate through a fine mesh sieve to remove basil leaves.
• This syrup can be canned for shelf stability, but the yield will only be around two cups. I prefer to funnel it into a pint jar and keep it in the fridge.
• If you want to can it, here's what to do.
• Funnel the finished syrup into a pair of clean, hot half pint jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
• When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

LEMON BASIL PESTO

Steps:

• Preheat oven to 350, line a baking sheet with aluminum.
• Place the pine nuts on baking sheet and bake for 3-5 minutes until they are golden brown.
• When pine nuts are done toasting put all ingredients into a food processor, pulsate for about a minute until well combined, and then you have pesto.

BASIL LEMONADE

Steps:

• In a medium pot, stir together 1 cup water and 1 3/4 cups sugar. Bring to a boil over high heat. Boil until the sugar is completely dissolved, it shouldn't take more than a minute or two. Turn off the heat.
• Meanwhile, in a heat-proof bowl, add the 1/4 cup packed basil. Use your hands to tear up the pieces. Use a wooden spoon to bruise the leaves against the bowl. Keep going until they are nice and dark. You want to get all that flavor.
• Pour the sugar syrup over the basil leaves. Put it in the fridge for about 2-3 hours or until completely chilled. The longer it sits the more basilicious it will be.
• Juice the lemons. Strain it through a colander to remove the seeds, but so that most of the pulp remains.
• Add the lemon juice, 7 cups of water, and ice to a pitcher. Strain the refrigerated syrup through the colander into the pitcher. Discard basil. Stir well.
• Serve with ice, fresh basil, and lemon wedges.

BASIL AND MINT LEMONADE

Steps:

• Combine all ingredients in a saucepan and simmer over low heat until the sugar is melted. Strain through a sieve and discard the herbs.
• Combine all ingredients and stir. Serve cold.

LAVENDER BASIL LEMONADE.

Steps:

• In a small sauce pan bring the lavender and 2 cups water to a boil. If you are using coconut or granulated sugar, add the sugar to the water as well. Once the water is boiling remove from the heat and add the basil, cover and steep for 10 minutes.
• Meanwhile squeeze the lemon juice into a tall glass pitcher. Stir in the honey (unless you already added sugar earlier). Stir in 3 cups water. Once the basil has steeped, strain the mixture into the pitcher with the lemon juice. Stir well and then taste. If the lemonade tastes sweet, add water, if it tastes too tart, add honey, 1 tablespoon at a time, until the lemonade is just right for you. I found that 1/3 cup honey works great. Place in the fridge until well chilled.
• To serve, pour the lemonade over a glass of crushed ice. Garnish with lavender and basil. Drink up!

BASIL-RASPBERRY LEMONADE

Steps:

• Combine lemon juice, sugar, raspberries, and basil in a mason jar. Muddle with a muddler or the handle of a wooden spoon until raspberries are broken down. Tightly screw on the lid, and shake until the sugar is dissolved, about 1 minute. Let sit 1 hour.
• Pour sugar mixture into a large pitcher. Top with 6 cups water and ice. Serve over ice garnished basil sprigs

BASIL MINT LEMONADE

Steps:

• Place sugar, water, basil and mint in a pot and simmer for 5 minutes or until the sugar is dissolved.
• Set aside to cool.
• Strain out the herbs pressing on them to remove all simple syrup.
• Pour water, lemon juice, and simple syrup in a pitcher, stir and pour over ice in glasses.

BASIL-BERRY LEMONADE SORBET

Steps:

• In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. Strain syrup into medium bowl, discarding basil. Refrigerate until cold.
• In blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let stand at room temperature until slightly thawed.

BASIL LEMON SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.

BASIL LEMONADE

Steps:

• In a medium sauce pan, muddle the sugar and basil together with a wooden spoon. Add 2 cups of water and cook over medium heat, stirring frequently, until all of the sugar has dissolved. Remove from the heat and allow the basil to steep in the syrup until cool. Once cool strain the simple syrup into a pitcher. Add 4 cups of water and the lemon juice. Stir well. Serve over ice with a garnish of basil and lemon.

BASIL LEMONADE

Steps:

• Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice.