We're trying out a couple new Basil varieties this year, "Dani Lemon", and "Super Sweet Chen". It's still early out for them if unprotected, so they're sitting under the sunny eaves next to the house for warmth and dryness. We'll have another month to wait for lemonade from our own basil harvest.
Years (and years!) ago, I was hired by the Rob & Michelle Mitchell for one of my very first jobs, waiting tables in a small, friendly restaurant with Sundance quality food. I still crave the roast chickens, spinach fettucine with mustard-alfredo sauce, and the espresso milkshakes. I had my first honest experience with espresso there. In a long-running joke, all glasses were tipped to the mouth with pinky fingers extended. The lemonade was always a summer hit, and drinking it reminds me of the hilarious banter and pseudo-philosophical backroom exchanges between tables.
This is our favorite Basil Lemonade recipe, adapted from our friends now in San Diego, the Mitchell Clan. You can see what they're up to these days at http://www.hallmarkgallery.com.
Basil Honey Lemonade
12 oz. fresh squeezed lemon juice
7 oz. honey (add hot water to 2 C. to help it melt)
7 oz. sugar - or to taste, this may be too much if you don't have a sweet tooth
(add hot water to 2 C. to help it melt)
Mix the above together, then add 10-1/2 C. cold water
Stir in 1/2 cup firmly packed fresh basil leaves, torn (one .75-oz. pkg.)
*optional* garnish with fresh basil leaves and lemon or lime slices
|courtesy of Recipe.com|