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Strawberry Basil Lemonade

North American · 15 min · Easy · 6 glasses

Strawberry Basil Lemonade

Strawberries crushed into lemonade with a handful of basil. The basil sounds odd and is the entire reason to make it.

~110 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freeoil-freegrain-free
Plan it:

Method

  1. 1

    Make a basil syrup

    ⏱ 5 min

    Warm the sugar with the water for the syrup in a pot until it dissolves, then take it off the heat, drop in half the basil leaves and leave them to steep for 10 minutes. Fish the leaves out before they darken.

  2. 2

    Blend the strawberries

    ⏱ 1 min

    Blend the hulled strawberries with a splash of water into a thick red purée.

  3. 3

    Combine and strain

    Pour the strawberry purée and the basil syrup into a jug through a sieve, pressing to get the pulp through and leaving the seeds behind. Stir in the lemon juice, a pinch of salt and the cold water.

  4. 4

    Chill and serve

    Chill, then serve over ice with the remaining basil leaves torn over the top.

Notes

Steeping the basil in warm — not boiling — syrup keeps it green and sweet; boiled basil goes gray and tastes of hay. Very ripe strawberries need less sugar, so hold some back and taste. Frozen strawberries work fine and save straining out quite so much pulp.

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