Saturday May 19, 2012 marked the beginning of a new era in my household. I'm now married to a doctor!
(Insert happy dance here.)
We had a wonderful weekend full of ceremonies, family, good conversation, and excellent food. One of the things S and I were most excited to share with our family is basil lemonade. We haven't been able to get enough of it these last few weeks.
Basil Lemonade
Adapted from Williams-Sonoma
8 oz. simple syrup, cooled
6 oz. freshly squeezed lemon juice
6 basil leaves
12 oz. water or sparkling water
In a blender add syrup, juice, and basil. Blend 30 seconds on high.
Let sit in refrigerator until chilled, about 1 hour.
Add some ice to a pitcher. Pour mixture through a mesh sieve to remove basil leaves. Add water.
Notes:
You can drink immediately, but you may want to keep the leaves in order to have a stronger basil flavor.
Simple syrup is equal parts water and sugar brought to a boil. About 6 oz. each to make 8 oz.
Sorry there aren't any pictures, it doesn't stay around for long!
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