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.
The purple basil turns the lemon juice a lovely pinkish hue once muddled together. This would make a wonderful alternative pink lemonade if you didn't want to add an additional fruit juices into the mix.