It’s Amy from My Name Is Snickerdoodle and I’m excited to be back posting another fun recipe!
This lemonade is probably on the other spectrum from the health(ier) Pecan and Pear Salad I posted last month, but I’m sure you’ll find it as irresistible as I do! Every now and then, when my husband discovers some place new for lunch, he will bring me home a little treat when he get’s home from work. It’s typically a dessert or a little side he thinks I would like. That’s why I was a little taken back when he brought me a drink one time.
I was a little disappointed when he said it was strawberry lemonade. Now, I do love a good strawberry lemonade, but it’s really nothing compared to some of the desserts he’d brought home previously. As I drank it, I immediately knew it wasn’t any ordinary lemonade. At first I couldn’t figure out what the extra flavor was. I was halfway done with it before I discovered it was basil. SAY WHAT?!?! I had never heard of such a combination in lemonade before. My husband just smiled when I finally got it and confessed he drank his and ‘mine’ and then had to buy another one to bring home to me. Haha!
This lemonade has since become my absolutely favorite and I can’t wait to make pitchers of it this spring!
Strawberry Basil Lemonade
- 2 cups sugar
- 1 cup water
- 4 cups strawberries hulled and sliced (about 1 1/2 lbs)
- 3/4 cup fresh basil leaves torn in half and tightly packed
- 1 1/2 cups lemon juice freshly squeezed (about 8-10 medium lemons)
- 10 cups cold water
- 4 cups crushed iced
- In a medium pot bring 2 cups of sugar and 1 cup of water to a boil. Boil until sugar is dissolved, about 3 minutes.
- Stir in strawberries and basil. Turn down to a simmer and cook for 8 minutes, stirring occasionally.
- Take off the heat and allow to cool for 30 minutes.
- Using a fine strainer, strain the syrup from the strawberries and basil.
- In a large pitcher combine strawberry basil syrup, lemon juice and cold water together until well mixed.
- Pour in ice and chill until ready to serve.
- Garnish glasses with strawberries and/or fresh basil leaves.
Aaaand now I’m excited for spring, Amy! YUM! Thank you MUCHO for being here and I secretly wish our husbands would bring dessert home. Mmmm! In case you missed Amy’s mouth-watering Pecan & Pear Salad with Pomegranate Seeds, snag the recipe here.
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