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