Raspberry Basil Lemonade

raspberry lemonade 1

I’m coming to you much later than originally planned with this recipe. The official end of the summer season has been kind of busy around here. Back to back cook-outs this weekend. Trips to the doctor, medical test after medical test, back to teaching for me, our clothes dryer decided we needed a new one and Gabbi started in a new school today. Time to s-l-o-w down but just for a bit, now we’re planning Gab’s birthday party. I see lots of caffeine in my future.

raspberry  lemonade 2

As I’ve shared previously our garden plans didn’t transpire as we wanted them to but one of the things we have is basil. I never realized I like basil until I started growing it. Putting it in a beverage was also a big stretch but I went with it anyway and honestly could have used more. This drink is very refreshing and it can go from the kiddie version to the adult one in no time flat. Add 2 oz of vodka to your glass and whatever you have on your to-do list takes a back seat to chilling with some kicked up lemonade.

I have to give a big thank you to Gabrielle for squeezing the 12+ lemonades that I used for this drink. Love you Punkin!!!

raspberry  lemonade 5

This recipe was from Chow and originally called for strawberries. Also, I was moving so fast to get pictures that I forgot my basil garnish. Oh well, there will always be a next time. Cheers!!!

5.0 from 1 reviews
Raspberry Basil Lemonade
Author: 
Recipe type: Brunch
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A tart and not to sweet refreshing drink flavored with a hint of basil.
Ingredients
  • For the raspberry-basil syrup:
  • 1 ½ cups granulated sugar
  • 1 cup water
  • 2 pts raspberries, washed
  • ¾ cup tightly packed basil leaves
  • For the lemonade:
  • 8 cups cold water
  • 2 cups lemon juice, chilled
  • Ice
  • Raspberries for garnish
  • Lemon slices for garnish
Instructions
  1. For the raspberry-basil syrup:
  2. Place the sugar and water in a medium saucepan over high heat and stir until the sugar dissolves and the mixture comes to a boil.
  3. Add the raspwberries, reduce the heat to medium low, and simmer until the raspberries have softened, about 10 minutes.
  4. Remove from the heat, add the basil leaves, and stir to incorporate.
  5. Cool to room temperature, about 45 minutes.
  6. Strain through a fine-mesh strainer set over a medium bowl; discard the solids.
  7. Cover the syrup and refrigerate until ready to use.
  8. For the lemonade:
  9. Pour the water, lemon juice, and 1½ cups of the raspberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine.
  10. Taste and add additional raspberry-basil syrup as needed.
  11. Add ice and garnish with berries, and lemon slices if desired.
Notes
Basil leaves would also make a nice garnish,

 

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  1. I make raspberry lemonade even more than regular lemonade...and the basil sounds like an amazing addition. Wish my crop was better this year!
  2. I have never added basil to a drink before.. but you have seriously peaked my interest here. :) This drink looks amazing. :) I also wanted to make a comment for your blog tour post here (I could not see a comment section in that post) . A big Thank You for all your kind words about me and willingness to join the tour. You are one of my great treasures on the internet!!

  3. Oh, my mouth is watering just wondering what this flavor combination would taste like! Life never slows down does it! Crazy and September for me just starts crazy busy until Christmas is over! How time whips by!
  4. Dear Sandra, Thanks so much for coming by! I love flavored lemonades, especially when their flavored with fruits and herbs. This one sounds amazing! Thanks for sharing with us :0) I hope you're having a great week, Suzanne
  5. Sounds like a perfect summer drink to me especially on a hot, humid day....so refreshing and I love the pretty color and presentation:) Thanks for sharing the recipe with us~hugs, Poppy