Basil lemonade, lavender and rosemary ice cream, and rose lassi are all herb-infused treats that are way at the top of my list of favorite things. Maybe it’s because they are sweet and refreshing. More likely it’s because they all taste like what I wish soap tasted like. Either way, I love sweets with an herbaceous twist.
If you come here from seeing any of my Herb Garden 2019 content, that’s great! I hope you will plant your own herb garden, big or small, so that you can make this recipe, and others, with your very own supply.
To kick of my “Use Those Herbs” series of recipes I’ll start with a simple favorite. Basil lemonade is one of my top beverages in the summer. The lemon and basil flavors are super light and refreshing which is perfect for when the temperatures rise. Another thing is that it’s a crowd pleaser in taste and aesthetic. You’ll likely be getting some “Ooo fancy!” comments from your guests who will end up going back for seconds. I love to have a pitcher on hand for BBQs, picnics, and trips to the beach. Take it somewhere fun this summer!
- 6 cups water
- 6 tbsp water
- 3/4 cups lemon juice
- 3/4 cups sugar
- 3 tbsp fresh basil packed
- Combine all ingredients into blender. *If you don’t have a blender or food processor you can combine ingredients into container and use an immersion blender or chop up basil as fine as possible and mix ingredients by hand.
- Strain out basil chunks IF DESIRED. I leave them in.
- Serve immediately over ice or refrigerate until serving time.
- Add some sprigs for garnish.