Basil Lemonade or the Perfect Lemonade with Basil Syrup
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.
From Simply Recipes
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
- Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
- While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
- Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
- Serve with ice, sliced lemons.
To make the Basil Syrup Lemonade:
Make Basil Syrup and add 1 cup of it to 1 cup lemon juice and 3-4 cups cold water.
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