Summer is defined by our need for fun beverages to quench any thirst. This lemonade is packed with color, flavor, and makes a refreshing addition to any picnic.
Many of Florida’s farmers are planting blueberries and have u-pick farms where families can handpick a bucket or basket. Central Florida is home to many of these farm-to-table destinations.
Fresh basil takes this recipe over the top adding in herbal notes to the tart and sweet flavors. Basil is easily grown in pots and makes a great addition to a patio or small kitchen garden.
This recipe was adapted from Retro Rad Chef Emily Ellyn who appeared in the Outdoor Kitchen in 2017.
Blueberry Basil Lemonade
- 2 cups white sugar
- 5 cups cold water
- 1½ pints fresh blueberries (divied )
- ¼ cup fresh basil leaves (removed from stems (1 large bunch))
- 5 Large lemons (halved)
- basil leaves for garnish
- Make basil blueberry simple syrup in a small heavy bottomed saucepan.
- Combine 2 cups sugar, 2 cups water, 1 pint blueberries, and 1⁄4 cup basil and bring to a boil, stirring continually.
- When sugar is dissolved (about 4 minutes), remove from heat and cool.
- Discard basil and reserve simple syrup for lemonade.
- In large pitcher, squeeze the lemons, mix the lemon juice with the simple syrup, remaining water and fill with ice cubes. Garnish with basil leaves.