I am not a fan of heat and humidity. In fact, I basically shut down when the dew point tops 60 degrees or the temperature rises above 80. During the “dog days” of summer, it’s all I can do to eat, sleep, and take care of the bare necessities. This is why I don’t live in the tropical South!
I always have several cans of frozen lemonade concentrate on hand to pull out when I need that afternoon pick-me-up, or when someone stops by for a chat. Basil lemonade is a perfect stand-alone, is substantial enough to be paired with any meal, and a grown up version is perfect for sipping as the loons sing their little ones to sleep.
The first time I had basil lemonade was at a cute little deli in the Twin Cities. It was completely delicious – so tasty that I had to get a second glass. This is an easy version that might even taste better than the original. Add a splash of vodka — plain or flavored (raspberry is my fave) — and it’s a tasty grown-up treat for steamy and sticky evenings by the lake.
Grab a large handful of basil leaves, rinse them, and shake well. Put the basil in a pitcher and sprinkle a tablespoon of sugar on top. Using a muddler – or a wooden spoon, for those of us who don’t have muddlers – bruise the leaves. Sugar clinging to the damp leaves acts like a sandblaster, breaking down the basil so all that flavor can escape.
Pour in a can of thawed lemonade and only 2 cans of water. You want this to be potent! Let it stand in the refrigerator for a few hours so the basil and lemonade can mingle. If you have a fresh lemon, squeeze the juice into the pitcher for added zip.
When it’s time to serve, strain out the basil leaves. (They get a little gross and slimy after sitting in the acidic lemonade, and who wants to sip green chunks???) Pour the lemonade over lots of ice to serve.
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Basil Lemonade
- Yield: 6 1x
Description
Tasty family beverage or delicious grownup cocktail — you decide!
Ingredients
- Basil leaves – a large handful
- 1 Tbsp sugar
- 1 can frozen lemonade concentrate
- Vodka – plain or flavored – if desired
Instructions
- Thaw the lemonade. Rinse basil leaves and shake off most of the water. Put into a pitcher and sprinkle sugar over the leaves. Bruise them with a wooden spoon or muddler.
- Pour the lemonade concentrate into pitcher. Add 2 cans of water (NOT the 4 recommended on the can)
- Chill for a couple hours before straining out basil leaves.
- Serve over ice, with infused vodka, if desired.
Nutrition
- Serving Size: 6
