Camp Bok Recipe: Basil Blueberry Lemonade

Max LindseyBlog Tower Garden, Education, FoodLeave a Comment

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

Chef Emily Ellyn
Prep Time 4 mins
Cook Time 10 mins
Servings 6 servings

Equipment

  • saucepan or heavy bottomed pot

Ingredients
  

  • 2 cups white sugar
  • 5 cups cold water
  • pints fresh blueberries divied
  • ¼ cup fresh basil leaves removed from stems (1 large bunch)
  • 5 Large lemons halved
  • basil leaves for garnish

Instructions
 

  • 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.

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