PINK BASIL LEMONADE
We love having homemade drinks in the fridge and the Homemade Iced Tea we made a while back is one of our favourites as well as a simple lemonade. This time I wanted to make something a little more inventive and very refreshing for these warm summer days.
I always wondered what made pink lemonade pink and after looking around on the internet it would seem that traditional pink lemonade is made using pink lemons which are very hard to come by. Other recipes use strawberry, raspberry, cranberry, pomegranate or watermelon juice, a grenadine syrup or sometimes, disappointingly, food colouring. I opted for cranberry juice which worked perfectly with the basil.
Ingredients for Basil syrup: 200g sugar, 225ml water, 25-30 average sized basil leaves, zest of 1 lemon. Method: Place all ingredients in a saucepan. Leave to simmer (not boil), stirring occasionally for 15-20 minutes. Leave to cool in the fridge for at least an hour with the basil leaves.
Ingredients for lemonade: 450ml cranberry juice, 500ml fresh lemon juice (juice of approx. 10 large lemons), 150g fine caster sugar, 1.5 litres water. Method: Mix lemon juice and sugar together and stir to dissolve sugar. Add cranberry juice, and water and the strained the basil syrup with the basil leaves removed. Serve ice cold with a few fresh basil leaves and lemon slices to garnish.