Whip up this refreshing recipe for home made Basil Lemonade

Basil Syrup:
4 cups fresh basil packed (top half part of a bunch)
4 cups water
1 cup Splenda (the original recipe called for 2 cups white sugar)
9 strips of lemon zest (about 4 inches long)

Basil Lemonade:
2 cups basil syrup
1 1/4 cup fresh lemon juice
2 cups ice cubes
2 cups water

How to
Basil Syrup:
Bring all ingredients to a boil in a medium pan, stirring until sugar is dissolved.

Let stand at room temperature for about an hour and then transfer to an airtight container. Chill.

Strain syrup through a sieve or strainer, pressing on solids before discarding.

Note: This syrup will keep in the refrigerator for up to 5 days covered.

Basil Lemonade:
Stir all ingredients together in a large pitcher. Pour into individual glasses with ice cubes and garnish with basil leaves and lemon zest. Enjoy!

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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