Bethys Cucumber Basil Lemonade Recipes

BETHY'S CUCUMBER BASIL LEMONADE

Steps:

• Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
• Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

THAI CUCUMBER LEMONADE

Steps:

• Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve.
• Cucumber Juice: Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve.
• Drink: Add the drink ingredients to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.

BETHY'S CUCUMBER BASIL LEMONADE

Steps:

• Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature.
• Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.