Lemon Basil Lemonade

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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

* Per serving · 4 servings · Values may vary.