Basil Ginger Lemonade Recipes

BASIL GINGER LEMONADE

Steps:

• Wash and pat dry lemons, ginger, and basil leaves. It's ok to leave the skin on for ginger, just make sure to wash and wipe it thoroughly.
• Juice the lemons, grate the ginger.
• Make simple syrup - boil equal parts 1:1 cup of water and sugar until the sugar dissolved. Let it cool and store the airtight jar in the refrigerator until ready to use.
• Add all the ingredients to the blender like basil, ginger, lemon juice, simple syrup, salt, black salt, ice cubes, and water.
• Blend until smooth. Basil ginger lemonade concentrate is ready!!
• You can store it for up to 4-5 days in the fridge or even freeze it in ice cube trays.
• Individual servings - take two glasses, add ice to them. Fill them halfway with the concentrate. You can pass it through a sieve I just prefer to add it directly.
• Top the remaining half with sparkling water (preferred) or chilled water. Mix it well and serve garnished with lemon slices and basil leaves.
• For a crown - Alternatively, you can also make it in a pitcher or jug by mixing equal parts of concentrate and sparkling water (or water). Keep it refrigerated.
• Cool and refreshing Basil Ginger Lemonade is ready!

GINGER-TEA LEMONADE

Steps:

• In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and allow the mixture to cool to room temperature, about 20 minutes. Remove the tea bags and discard. Add the Ginger Simple Syrup, lemon juice, and sparkling water.
• Put the ice in a large pitcher. Pour the lemonade mixture over the ice. Garnish with lemon slices and serve.
• In a small saucepan, over medium heat, combine the sugar, water and ginger. Bring to a boil, reduce the heat, and simmer stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

SPARKLING GINGER LEMONADE

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

BASIL LEMONADE

Steps:

• Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice.