Thursday, June 23, 2016

Blackberry Basil Lemonade

I love lemonade year around, but when summer rolls around I get an intense urge to whip up a big batch of the tart, cold drink.  Whether it be classic yellow or some version with various other fruits, it's pretty much a given that once those temps start spiking I will be in the kitchen squeezing some lemons. 

This year isn't any different.  At the first sign of the heat I was in the kitchen whipping up a batch of ice cold lemonade and we've been sucking it down as quickly as I make it. 

One of the batches I've whipped up so far included some basil from my garden and some big, juicy blackberries.  And I must admit, it's incredibly delicious.  Tart lemons, sweet blackberries and fresh basil make a tasty combination.
This lemonade comes together extremely quickly.  I combined the lemon juice and sugar in a mason jar and shook the mess out of it until the sugar dissolved.  The rest was a matter of squishing some blackberries and adding some water to the mix to dilute it slightly.  When ready to serve plop some basil leaves in a glass filled with ice and top with lemonade. 

If you like a little fizz you could fill three quarters full with lemonade and top off with soda water.  If you're looking to make it an adult beverage a splash of bourbon or vodka can be mixed in to make a refreshing summer cocktail perfect for sipping on those warm summer nights, poolside or at your next backyard bbq.

Blackberry Basil Lemonade

1/2 Cup (about 3 1/2 large lemons) fresh squeezed lemon juice
1/4 Cup sugar
1/3 Cup blackberries
1 1/2 Cup water
6-7 Basil leaves


Pour lemon juice and sugar in a mason jar, secure lid on the jar and shake vigorously until sugar is dissolved.  Add the blackberries to the lemon juice, using a muddle or spoon gently press the blackberries to release juice.  Pour the lemonade mixture and water in a pitcher and stir to combine.  Roughly chop 2 to 3 leaves per glass, fill glasses with ice and fill with lemonade.

Recipe source: A Lynsey Original

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