| BASIL LEMONADE |
Recipe supplied by Cindy Pierce, Winner Slow Food Southwest Florida's
Summer in a Glass Competition
First you make the syrup:
Basil Lemon Syrup
5 cups fresh basil leaves
2 cups sugar
4 cups water
Zest from 10-12 lemons
Bring all ingredients to a boil in a medium size saucepan, stirring until
sugar is dissolved. Let stand at room temperature, covered, for one
hour, then transfer to an airtight container and chill for at least an
hour. Strain through a sieve into a bowl, pressing hard on solids.
(Covered and chilled, syrup will keep up to five days.)
Then you make the lemonade:
Basil Lemonade
4 cups basil lemon syrup
4-5 cups cold water
2 1/2 cups fresh-squeezed lemon juice (I used a dozen lemons)
Garnish: fresh basil sprigs, lemon zest strips
Combine all ingredients in a pitcher and serve immediately over ice.
Summer in a Glass Competition
First you make the syrup:
Basil Lemon Syrup
5 cups fresh basil leaves
2 cups sugar
4 cups water
Zest from 10-12 lemons
Bring all ingredients to a boil in a medium size saucepan, stirring until
sugar is dissolved. Let stand at room temperature, covered, for one
hour, then transfer to an airtight container and chill for at least an
hour. Strain through a sieve into a bowl, pressing hard on solids.
(Covered and chilled, syrup will keep up to five days.)
Then you make the lemonade:
Basil Lemonade
4 cups basil lemon syrup
4-5 cups cold water
2 1/2 cups fresh-squeezed lemon juice (I used a dozen lemons)
Garnish: fresh basil sprigs, lemon zest strips
Combine all ingredients in a pitcher and serve immediately over ice.
