I’m pretty sure I’ve mentioned in passing before I don’t drink coffee. Actually I don’t drink any caffeine.
Blame it on a long history of insomnia and chronic migraines. At this point, I’ve been caffeine free for so long that I don’t even miss the sweet taste of coca-cola on a hot afternoon or my earl grey tea on a cold winters days.
Sure there are caffeine-free versions, but it isn’t the same and frankly they kind of taste gross!
No, to satisfy my need for a refreshing drink, I turn to my long-time reliable BFF lemonade.
I’m particular though, I don’t want it to be a sugar bomb, I want to taste the tartness from the freshly squeezed lemons -heck even leave the pulp in! At least then I know it isn’t from a mix.
We ended up with some beautifully fragrant purple ruffles basil this week in our CSA and I had a feeling it was going to make one ugly looking pesto, so I needed an alternate use. This type of basil is sweet with a slight anise flavor to it.
- ¾ cup granulated white sugar
- 1 cup water
- 1 cup fresh squeezed lemon juice
- ¼ purple ruffles basil or purple basil, cut into chiffonade.
- 3-4 cups cold water
- additional lemon slices and basil for garnish
- In a small saucepan over medium heat, stir 1 cup of water and the sugar together to make a simple syrup. Bring to a boil and cook until the sugar is completely dissolved. Let cool.
- In a large pitcher, muddle the lemon juice and basil together until basil is fragrant and juice stars to turn slightly pink.
- Mix in the simple syrup and remaining cups of water until desired sweetness/tartness is achieved.
- Serve right away with plenty of ice or refrigerate until cold.