Raspberry Basil Lemonade
This recipe is part of a series on how to host a garden party. Enjoy tips, tricks, and more delicious recipes!
Raspberry Basil Lemonade:
5 lemons, zested + juiced plus lemon juice to equal 4 cups
6 cups sugar
1 cup fresh basil
3 cups fresh raspberries (or frozen thawed)
- Zest the lemons and juice them, saving the lemon peels. Add lemon juice to equal 4 cups of juice total. Combine zest, lemon juice + juice lemons with sugar into a heavy bottom pot on the stove. Heat up while stirring until the sugar is dissolved. Add in the basil. Turn off heat and pour into a container to go into the fridge. Refrigerate overnight.
On the day of the gathering, strain the lemon mixture into the serving container. Squish the raspberries through a sieve into the serving container. Add in water to equal about one part mixture with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
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