Weather: 44 degrees, sunshine
What I’m listening to: Beautiful Things, Gungor
There’s a fabulous restaurant in Bakerfield, California called Moo Creamery. Almost every time we went there, Pastor Alaska would order their Basil Lemonade. Here in Alaska, we make our own homemade version.
I recommend keeping a good from scratch lemonade recipe in your recipe box. This one is pure and simple, but very delicious – the perfect thirst-quencher for a warm day. And with the addition of the basil it goes from delicious straight to superb. Make a big pitcher and serve it for a crowd… watch out… it disappears quickly!
For the Simple Syrup:
- 1c sugar
- 1c water
For the Lemonade:
- 1 recipe simple syrup
- 1c freshly squeezed lemon juice
- 4c cold water
- 4 basil leaves, chiffonade
- lemon slices
To make the Simple Syrup:
- In a saucepan, cook water and sugar over medium heat until the sugar is completely dissolved and the mixture is a clear syrup. Set aside.
- To a pitcher, add lemon juice, simple syrup, and cold water. Stir and taste. If too sweet (every batch is different according to your lemons), add more cold water until desired sweetness is reached. Add basil, lemon rounds and ice just before serving. Stir and serve.
The amount of juice you'll get from each lemon will vary, but typically you can get 1c of lemon juice from 4-6 lemons.