I have a lot of basil in my herb garden and have recently just made a huge batch of basil pesto that I divide into smaller containers and freeze. It’s late August and it’s hot here. Now I love lemonade pretty much anytime of the year, but it is especially nice on a hot summers day. Instead of making plain lemonade, I decided to experiment by adding basil and making it with Stevia instead of palm sugar. I must say, it is simple yet refreshing and much lighter (and less calories) by using the Stevia. I hope you will try adding basil to your lemonade the next time you make it.
1 cups packed fresh basil
4 cups water, divided
5 packets of Stevia
1 cup fresh lemon juice (about 6-8 lemons)
In small saucepan, add basil and Stevia to one cup of water. Bring to a boil. Reduce heat and simmer for 5 minutes. Let cool.
To a pitcher, add the zest of one lemon, lemon juice, simple syrup, and cold water. Stir and taste. If too sweet (every batch is different according to your lemons), add more cold water until desired sweetness is reached.