Basil Syrup for Lemonade Recipe

A glass of basil lemonade is magical to me because it contains my two favorite things about summer, lemonade ^{#CommissionEarned} and basil ^{#CommissionEarned}. Drinking my first glass of this seasonal elixir, strangely, became a core memory about 5 years ago. I'll never forget it. That 16 liquid ounce beauty cost me a whopping $10 which was immediately forgiven when I witnessed sprigs of my beloved herb resting on the bottom of the glass sheltered by a layer of rumbling ice cubes. After the three minutes it took me to consume the glass I ordered my second and then simply asked, "How?!?!". The kind barista grinned at me in a familiar way and shared two words I'll never forget, "Basil syrup."

Basil syrup can last for roughly 1 month refrigerated in an airtight container,^{#CommissionEarned} 3 months in the freezer*. It has a strong basil ^{#CommissionEarned} taste with a hint of sweetness. In addition to lemonade ^{#CommissionEarned}, I also use it in iced tea, cocktails, on fresh fruit (strawberries, blueberries, melon and pineapple ^{#CommissionEarned}) or lemon sorbet.

(Disclosure: I receive commission for purchases made using Amazon links in my article. I appreciate your support!)

Ingredients:

• 1 cup white sugar ^{#CommissionEarned}
• 1 cup water
• 1 cup loosely packed fresh basil  ^{#CommissionEarned}
• Lemonade ^{#CommissionEarned}
• Garnish: fresh basil ^{#CommissionEarned}

Directions

• Prep, 5 minutes
• Cook, 30 minutes
• Ready in 4 hrs

Combine sugar ^{#CommissionEarned}, water and fresh basil ^{#CommissionEarned} in a medium saucepan ^{#CommissionEarned} over medium-high heat.

Bring to a boil stirring occasionally. Boil for 1 minute or until sugar ^{#CommissionEarned} is dissolved. Remove from heat and let it stand for 30 minutes.

Pour liquid through a wire-mesh strainer ^{#CommissionEarned} into a cruet ^{#CommissionEarned} or airtight container ^{#CommissionEarned}. Cover and chill 4 hours. Discard basil ^{#CommissionEarned} in strainer.

Add basil syrup to lemonade ^{#CommissionEarned} 1 tsp at a time until preferred taste is achieved. Garnish with basil sprigs ^{#CommissionEarned}.

Syrup can be stored in refrigerator up to 1 month, freezer 3 months. My personal go-to for liquid storage is Snapware Airtight & Spill Proof Glass ^{#CommissionEarned} containers.

*TIP: Make a double batch and pour the extra basil syrup into muffin tins and freeze for future use.

(Disclosure: I receive commission for purchases made using Amazon links in my article. I appreciate your support!)