Nothing says refreshing like a cool glass of lemonade, especially when it's made from scratch. No powders, no frozen gels, just real fruit and a little sugar. And with strawberry season at hand, we recommend that you incorporate those sweet red gems into your lemonade, too.
By adding fresh basil leaves, which are also beginning to make their way into the market, you can take this lemonade from classic to sophisticated. As an added bonus, this drink just gets better as the day goes on as the flavors infuse with one another—that is, if there's any left by the end of the day.
Notes: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- Yield:serves 4
- Active time: 15 minutes
- Total time:15 minutes
- 1 cup strawberries, destemmed
- 1 cup (8 ounces) fresh squeezed juice from about 8 lemons
- 1/2 cup simple syrup (see note)
- 3 cups cold water
- 1 lemon, washed and sliced into 1/4-inch slices
- 1 cup loosely packed basil leaves
Purée the strawberries with about 2 ounces of the lemon juice in a blender on high speed until smooth, about 1 minute. Strain the purée through a fine mesh strainer into a pitcher or large mason jar.
Add the remaining lemon juice, simple syrup, water, lemon slices and basil leaves. Gently stir until incorporated. Refrigerate for at least an hour before serving.