Lemonade with Basil and Club Soda - Baltimore Post-ExaminerBaltimore Post-Examiner

Lemonade with Basil and Club Soda

Last summer I found this recipe for sparkling basil lemonade, and it was such an exciting discovery. I made it over and over again, especially because my husband kept requesting for it to be made. We had a garden in the backyard, and it was producing a lot of basil, so I was finding new ways to use it in the kitchen. We have experienced such warm weather lately so I decided to whip a batch up and share it with you. I hope you think the drink is as addicting as Greg and I do.

BUBBLY BASIL LEMONADE – $

 

INGREDIENTS:

  • 1 cup water
  • 2 cups white sugar
  • 8 – 10 basil leaves – washed, patted dry, and stemmed
  • 1.5 cups of freshly squeezed lemon juice (about 10 lemons)
  • 2.5 cups of Club Soda – chilled

 

Directions:

To make the syrup, put the water, sugar, and basil in a medium saucepan over medium-high heat. Simmer until the sugar is dissolved, about 3 minutes. Remove from heat. Use a fork to remove the basil leaves.  Pour the syrup in to a 2 cup liquid measuring cup and let it cool slightly.

Pour the 1.5 cups of freshly squeezed lemon juice in to a drink pitcher. Once the syrup has cooled a bit, combine the syrup with the lemon juice in the pitcher. Let the mixture cool more in the refrigerator. When ready to drink, top the pitcher off with the 2.5 cups of Club Soda. Sip and enjoy!

Adapted from Giada de Laurentils, Food Network

I had to purchase the basil at the grocery store since our garden will not be ready for a while. In the summer months, I will be cooking more recipes that use basil and posting those recipes. I can’t wait.

 COOKING TIP OF THE WEEK
Since the recipe uses about 10 lemons, the 2-in-1 Lemon and Lime Squeezer came in very handy while making the lemonade. However, if you do not have this kitchen tool, here is a tip for getting the most juice out of your lemons. Before using the lemon, put it in the microwave for 10 to 15 seconds to double the juice you get before squeezing. Or, you can try rolling the lemon back and forth on a flat surface for several seconds before squeezing.

 


 


About the author

Beth Whitesell

Looking for more recipes from Beth? Find recipes at bakeitmakeitwithbeth.com. Beth loves to cook foods of all types and is not afraid to try new things in the kitchen. She has learned a lot through cooking blogs and is happy to share what she has learned in the past few years with you. Contact the author.
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