Nectarine Basil Lemonade Recipes

NECTARINE-BASIL LEMONADE

Steps:

• In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes.
• Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids.
• Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice.
• Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

FROZEN BASIL LEMONADE

Steps:

• To make the simple syrup, place the sugar and 1 cup water in a small saucepan set over medium heat. Bring to a simmer and cook until the sugar dissolves, 2 to 3 minutes, then cool.
• Pour the simple syrup in the pitcher of a blender with the ice, lemon juice and basil, and puree until smooth. Serve cold.

NECTARINE-BASIL LEMONADE

Steps:

• In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines, chopped course, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

NECTARINE PRESERVES WITH BASIL

Steps:

• Sterilize jars and lids .
• Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
• Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
• Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
• Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
• Let preserves stand in jars at least 1 day for flavors to develop.

NECTARINE LEMONADE RECIPE BY TASTY

Steps:

• Place all the ingredients in a blender. if it looks too thick, you can add some more lemonade if you'd like. Blend well.
• Then pour into two glasses with ıce and enjoy .

NECTARINE, BASIL AND CLEMENTINE INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

NECTARINE LEMONADE RECIPE - (5/5)

Steps:

• In a 1-2 quart pan on high heat, stir sugar with one cup water until boiling. Remove from heat, then pour into a 2 1/2-3 quart pitcher. Add 2 cans of frozen lemonade concentrate and stir occasionally until melted. Add nectarine puree and cold water. Pour into chilled glasses over ice and garnish with mint sprigs.

STRAWBERRY BASIL LEMONADE

Steps:

• Mix vodka and puree in a mixing glass or martini shaker.
• Add ice, and shake for 15 seconds and pour into a glass.
• Fill with lemonade and stir.
• Add basil leaves and enjoy!