Take lemonade for instance. We do not need to stop drinking (or making) it do we? No! The sun still rises in the East and set in the West doesn’t it? BBQ’s have not come to an end, we have not called it quits for all special occasions like birthdays and baby showers have we? No! Neither should we allow these shorter (and ever so cooler) days to bring an end to our summer time enjoyment… at least not yet.
This summer while trying to learn as much as I could about the versatility of basil (due to an overabundance in my garden) I came across this recipe on the internet. I have to admit. At first I was a little skeptical about mixing basil with lemonade, but I was sold after the first glass. You get the sweet and tangy delight of lemonade with the added refreshing taste and aromatic qualities of Purple Basil. It’s a match made in heaven.
So, as an act of rebellion or a least a last ditch effort to keep hold of summer I say, “Lets make Lemonade!” Happy cooking!… or mixing as it is.
Ingredients: (I always double this recipe)
- 1 cup purple basil, loosely packed (More to taste)
- 1/2 cup sugar
- 1/2 cup lemon juice (fresh or from a bottle)
- 4 cups water (room temperature)
- Several sprigs of purple basil for garnish.
In a food processor take your purple basil and sugar and pulse until it is almost a paste. You will want to see some small pieces of basil but for the most part you want it to be a purple sticky sugar paste. Scrape sugar mixture into bowl or extra picture and add lemon juice and 2 cups of water. Mix to dissolve. Pour through sieve into clean pitcher to remove the solids and discard dredges. Mix in the remaining two cups of water until you reach your desired strength. Pour yourself a nice cool glass and embrace the summer time feeling.
Note: The reason you should use room temperature water instead of cold or hot is this – too hot and it will melt your ice – too cold and the sugar will take a long time to dissolve.Adapted From: http://www.myrecipes.com