I don’t know if it’s the basil or the honey or the fact that I made it on a miserably hot day, but this stuff is seriously good. It’s the best lemonade I’ve ever had, and I’ve never really loved lemonade. I’m actually sipping on it now as I speak (well, type) and it’s perfection. It’s all about the lovely combination of lemons, sugar, honey and basil.
Makes about 2 1/2 quarts
- 1/2 cup honey (I used clover because it’s light)
- 1/2 cup sugar
- 2 cups water
- 1 cup fresh basil
- 2 cups freshly squeezed lemon juice, about 6-8 large lemons
- 4-6 cups more water, depending on how tart or sweet you like your lemonade
Combine the honey, sugar and 2 cups of water in a saucepan and bring to a boil. Remove from the heat and add the basil. Let it steep and come to room temperature.
Juice enough lemons to make 2 cups of lemon juice. I strained the pulp out, but if you like a little pulp in your lemonade you can leave it in.
When the syrup is cool, combine it with the lemon juice in a pitcher or carafe. Add 4-6 cups of water depending on how sweet or tart you prefer your lemonade. I like mine somewhere in the middle, leaning toward tart, so I added about 4 1/2 cups. Julienne some basil and slice a lemon to garnish, if you so desire, and pour over ice.