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Muddle fresh basil leaves in the bottom of a large pitcher.
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Add lemon juice (and pulp), lemon zest, and simple syrup.
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Vigorously stir in 4 cups cold, filtered water and serve in tall
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glasses or Mason jars with lots of crushed or cubed ice.
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Note: I like my lemonade with all of the lemony bits in it. Strain
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out the pulp if that's not your thing. Whatever you do, please
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don't omit the zest - it transforms this lemonade from good to
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great!
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LEMON BASIL SIMPLE SYRUP
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From Drinking the Summer Garden, by Gayla Trail
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Simple syrup is a versatile way to flavor and sweeten all
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kinds of drinks. You can substitute the lemon basil with
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another variety, or go in a different direction entirely with
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herbs such as mint, anise hyssop, and lemon verbena.
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3/4 cup sugar
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1/2 cup lemon basil leaves, loosely packed
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Bring sugar and 3/4 cup water to a simmer in a saucepan
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on a medium heat and continue stirring until the sugar has
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dissolved completely.
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Add the basil and simmer for 1 more minute.
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Remove from heat and cover with a lid. Allow the mixture
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to continue steeping at room temperature for 2-4 hours or
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Overnight.
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Strain into a glass bottle and store in the fridge for up to 1
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month
