Sunday, May 11, 2014

Strawberry Basil Lemonade

Ooh,  Mother's Day was great today!  We woke early, had breakfast and then headed out to the Hillcrest Farmer's Market.  It's by far the biggest one we've ever gone too and it's always a fun time.  This time, I got to splurge a little bit and I got 4 truffles and strawberry basil lemonade.  Usually, the lemonades are super tart and sugary, so I wasn't expecting it to be too refreshing, but oh my, it was delish!

I decided I'd try my hand at making my own.  I adapted a recipe from Food52 and I love it!!  I made single serving, then a small pitcher full and lastly, a concentrated version to freeze and add water later.

1 1/4 cup sugar
1 1/4 cup boiling water
3 cups quartered strawberries (about 16 oz.)
20 medium basil leaves, chopped
1 1/2 cup fresh lemon juice, 6-8 lemons

Juice the lemons until you get 1 1/2 cups, set aside.
Put the sugar in a heatproof bowl, pour the boiling water over the sugar and stir until combined, let cool.
Put 3 cups quartered strawberries into a blender/food processor, add the chopped basil and 1/4 cup of the sugar water.  Blend until really smooth.

To make:
Combine equal parts strawberry puree, lemon juice and sugar water (1 1/2 cups each). This makes a concentrate. To this add 3.5-4 cups cold water.  Serve with ice.

If make a single serving, put ice in a cup, add 3 T. each of strawberry puree, lemon juice and sugar water, add 1/2 cup cold water.

In the food52 recipe, they used 3:3:1or2 ratio.  I thought it needed more sugar, so I upped it.

UPDATE: After sitting in the fridge overnight, it tasted much more sugary than after I just made it.  I may try the actual food52 recipe next time.

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