Perhaps I hadn't been paying attention. But it suddenly seems that -- all at once -- every foodie magazine and television show has a Basil Lemonade recipe.
It seems like an odd combination. While I like both, this isn't a "you got chocolate in my peanut butter" home-run fusion.
But the hype got to me. The result is ... meh. Essentially, it tastes like you're drinking lemonade near a frangrant basil plant. The basil flavor isn't really there, just the scent. Other than novelty, I'm not sure I see the point.
My favorite lemonade recipe uses ReaLemon (a splash of vodka doesn't hurt either).
Basil Lemonade (from Slowgrownproduce.com )
(Note: I doubled the amount of sugar and lemon juice in the recipe below; before that, I felt the drink was too bland --LR)
1/2 cup rinsed, lightly packed fresh basil leaves
3 Tbsp sugar
4 cups water
1/2 cup freshly squeezed lemon juice
In a 1 1/2 to 2-quart measure or bowl, combine 1/2 cup rinsed, lightly packed fresh basil leaves and 3 T. sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add 4 cups water and 1/2 cup freshly squeezed lemon juice. Stir until sugar is dissolved, l to 2 minutes. Taste and add more sugar if desired. Pour through fine strainer into ice-filled glasses. Garnish with springs of fresh basil.
You can make the lemonade up to a day ahead; cover and chill. Makes: 4 1/2 cups, about 4 servings.