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Homemade lemonade infused with basil
Super simple recipe for basil lemonade, the perfect drink for summer
Ingredients
- 4 lemons unwaxed or remove wax - see notes
- 150 g caster sugar
- 150 ml water
- 10 basil fresh basil leaves
- 1 lt water
Instructions
- Make a simple syrup by heating the sugar and water till the sugar dissolves completely. Let it cool
- Chop the lemons and put them in food processor then press the lemon pulp through a sieve to get all the juice out
- Pour lemon juice and simple syrup into a jug and add the 1 litre of water plus the basil. Set aside in the fridge for 1 hour to let the flavours infuse.
- Serve with ice, lemon slices and a sprig of basil
Notes
Homemade lemonade will keep in the fridge for up to a week.
To remove the wax from lemons simply scrub in hot soapy water with a nail brush then rinse thoroughly in cold water and pat dry with a clean tea towel.
Nutrition
Calories: 118kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 51IUVitamin C: 38mgCalcium: 21mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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