This Basil Lemonade recipe was originally made for Stephanie’s 43rd edition of Blog Party! One of the things that I love about adding basil to beverages is the muted herbal flavour that it imparts. This lemonade is no exception. It softens the acidity of the lemon/lime juice, and also mellows out the overt sweetness. Be sure to blend the basil leaves and lime juice completely before adding the water. That way there are no bits of leaves floating around 
Basil Lemonade
Source: Adapted from a recipe on GoneRaw.com
INGREDIENTS:
2 lemons, juiced
2 pints ice cold water
2 basil leaves, washed
raw agave juice, to taste
6 ice cubes
METHOD:
1. Blend the lemon juice and basil leaves together until completely pulverised
2. Add ice cold water and ice cubes.
3. Blend until ice is completely crushed.
4. Add agave nectar (or sweetener of your choice) to taste.
This post was originally published March 4th, 2009. It has been updated once since then.
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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I’ve bookmarked this for this summer when my basil is flourishing. I bet it will be so refreshing.
I’ve bookmarked this for this summer when my basil is flourishing. I bet it will be so refreshing.
I love this lemonade.
Cynthia’s last blog post..Skills, Buns & A Pudding
I love this lemonade.
Cynthia’s last blog post..Skills, Buns & A Pudding
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