Tuscan Lemonade Recipes

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

TUSCAN LEMONADE

Steps:

• Place lemon juice in 2-quart sealable container. Add vodka, Licor 43, water and thyme. Seal and refrigerate. Let rest for 2 days.
• After 2 days, add simple syrup to taste, but slightly less sweet than you'd like. Reseal and refrigerate another day.
• On the third day, add more simple syrup if necessary. Serve from a pitcher in martini glasses with crushed ice.
• Garnish with a sprig of thyme.

TUSCAN VODKA LEMONADE WITH ROSEMARY AND THYME SIMPLE SYRUP

Steps:

• To make the rosemary and thyme simple syrup, add the granulated sugar, 2 sprigs or the rosemary, 2 sprigs of the thyme and the water to a small saucepan. Turn on the heat and bring to a gentle boil, then stir to dissolve the sugar. Turn off the heat and let it cool. Discard the rosemary and thyme. Store in an airtight container in the fridge for up to 1 month.
• Add the vodka, lemon juice and 2/3 cup of the rosemary and thyme simple syrup (or more if you like a sweeter cocktail!) into a cocktail shaker with ice.
• Mix together the superfine sugar and cayenne pepper then spread onto a plate. Run a lemon wedge around the rim of each glass and dip into the sugar and cayenne mixture. Fill each glass with ice, then divide the vodka lemonade between the 2 glasses. Garnish each glass with a sprig of rosemary and a sprig of thyme. Enjoy!

ITALIAN LEMONADE

Steps:

• Prepare a basil simple syrup by combining the basil, sugar and 2 cups of water in a saucepan.
• Simmer for approximately 5 minutes or until the water is clear and the sugar is dissolved.
• Cool to room temperature or store in the refrigerator until ready to use.
• Strain before using.
• Combine the lemon juice, basil simple syrup, and the 2 cups of cold water. Mix well.
• Add more water according to your taste.

ITALIAN LEMONADE

Steps:

• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.
• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with basil.

ITALIAN LEMONADE

Steps:

• Bring water, sugar and the lemon zest to a boil in s medium saucepan.
• Boil over high heat for 5 minutes.
• Let cool for 5 minutes.
• Then stir lemon juice into the sugar water. Pour into a freezer tray and freeze 1/2 hours, or until icy.
• Stir and break up icy crystals with a fork.
• Freeze again until firm, about 2-1/2 hours longer.
• Serve in chilled wine glasses.