Basil Lemonade

Serves 6

Even in a world of fancy sodas and gourmet iced teas, homemade lemonade will always be a treat. This version gets infused with fresh basil, but you could also use mint, or lesser amounts of rosemary, sage, or thyme. The basil syrup will keep for up to a month in the fridge, so you may want to double the recipe and use the extra to sweeten iced tea or spring cocktails.

• 4 cups fresh basil leaves, packed, plus 6 basil sprigs for garnish
• ¾ cup sugar
• 1 cup fresh-squeezed lemon juice (about 6 lemons)

1. Bring basil leaves, sugar, and 2 cups water to a boil in medium saucepan, stirring to dissolve sugar and bruise basil leaves. Simmer 5 minutes without stirring. Strain, pressing on basil to remove liquid. Cool.
2. Pour 2 cups basil syrup into large pitcher. Stir in lemon juice and 4 cups water. Transfer to refrigerator, and chill well. Serve over ice, garnished with basil sprigs.

nutritional information

Per 1-cup serving:

• Calories: 107
• Protein: <1 g
• Total Fat: <1 g
• Saturated Fat: <1 g
• Carbohydrates: 28 g
• Cholesterol: 0 mg
• Sodium: <1 mg
• Fiber: <1 g
• Sugar: 26 g

Vegan Gluten-Free