A coffee shop here in St. Louis, Foundation Grounds, serves lavender lemonade, which I love, but they just recently switched it up a bit and served basil lemonade. It was so delicious! Since I have a ton of extra basil in my garden, I decided to make some of my own. It’s really easy and the result is a refreshing drink with a subtle basil flavor. If you use purple basil, the lemonade looks pink too! I used a mix of green and purple basil this time around — look how pink it turned out!
- a large handful of basil (more/less depending on how strong you want the flavor to be)
- 4 cups filtered water
- 1/2 cup lemon juice
- 1/4 cup agave nectar or maple syrup
Pour 4 cups just-boiled water over basil leaves and let steep for at least 30 min/1 hour (the longer the better). Strain the basil out. Add lemon juice and sweetener. Chill in freezer or refrigerator. Serve over ice and enjoy!