The ratio for the perfect balance between the acidity of the lemon and the sweetness of the sugar you add is 1 cup water, 1 cup sugar and 1 cup lemon juice.
The best way to add the sugar is to make syrup with it. That way the sugar crystals will dissolve and you will get a nice smooth beverage.
I made Basil Lemonade a couple of weeks ago because I had family coming over and I wanted something refreshing and natural to serve them. I used basil syrup to sweeten my lemonade. The original recipe is as follows and my version further down below.
Recipe by Simply Recipes
Makes 6 glasses
1 cup sugar, can be reduced to ¾ cup
1 cup water, for the simple syrup
1 cup lime juice
3 to 4 cups cold water, to dilute the limeade
- To make the simple syrup, heat the sugar and water in a small saucepan until the sugar is dissolved completely.
- Juice 4 to 6 lemons (or limes, if that’s what you have at home), until you get 1 cup of juice.
- Add the lemon juice and syrup to a pitcher, followed by 3 to 4 cups of cold water, depending on how strong you want your lemonade.
- Refrigerate 30 to 40 minutes. Taste, and if the lemonade is a little sweet for your taste, add a little more lemon juice.
- Serve with ice, sliced lemons.
- Make Basil Syrup
- Add 1 cup of basil syrup to 1 cup lemon juice and 3-4 cups cold water.
- Serve cold.
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