Basil Lemonade

1. 1

   In a small saucepan over medium heat, bring the Splenda and 1.5 cups cold water to a simmer.

2. 2

   Cook, without stirring, until the Splenda dissolves and the mixture thickens slightly, about 5 minutes.

3. 3

   Remove from heat, add the basil, and let cool to room temperature.

4. 4

   Strain the syrup into a resealable container and discard the solid remnants.

5. 5

   Pour 2 to 3 teaspoons of the basil syrup into each of 4 ice-filled glasses, then fill each with the diet lemonade.

6. 6

   Garnish with an additional sprig of basil.

7. 7

   You can cover and refrigerate the remaining syrup for up to 2 weeks!

No additional tips available.