AHHH!!  This may very well be my most favorite summer drink. 

I am going to go out on a limb here and say that basil is my favorite herb.  As soon as the season changes I will be devoted to rosemary, but for now all I can think about is bruschetta and this basil lemonade. 

I have a fairly hearty basil plant, but it cannot keep up with the demands of my summer cravings. I want it in EVERYTHING this time of year, but especially in my lemonade.

Whether you are a basil fanatic or not, you just have to get this herby lemonade a try.  

The flavor of basil is subtle, but present and it adds the most lovely, herbaceous accent to an otherwise austere glass of lemonade. 

Like most drinks, this one begins with a syrup.  The basil syrup will increase in potency the longer it sits.  I like to allow mine to rest for about 1 1/2 hours before straining out the leaves. 

The cooled syrup is stirred into fresh lemon juice and water and the party can begin! 

How refreshing does that look? 

I cannot even tell you how much I love this lemonade.  I have been making it every summer for years and it never gets old. 

Happy Monday, you sweet things. 

Sincerely, 

Pedantic Foodie

Basil Lemonade

serves 4

- 1 cup granulated sugar 

- 1 heaping cup fresh basil, roughly chopped 

- 5 cups filtered water, divided

- 1 cup fresh lemon juice

Combine sugar and basil in a small saucepan and use the tines of a fork to press the basil into the sugar.  Cover with 1 cup water and place over medium high heat.  Cook, stirring frequently, until all the sugar has dissolved.  Bring to a boil then remove from heat. 

Allow the syrup to cool completely, then strain and refrigerate until cold. 

In a large pitcher, combine remaining 4 cups water, lemon juice, and chilled basil syrup.  Cover and refrigerate until ready to serve, preferably overnight.  Serve chilled. 

Cook's Note:  I like to let this lemonade sit overnight because it gives the flavors a real chance to meld.  

Enjoy!!