I don’t believe there’s another beverage that embodies summer better than a chilled glass of lemonade. It’s wonderful how something so simplistic can evoke so many emotions and memories in one sip. I know I’ve seen a handful of kids with lemonade stands on my weekend yard sale excursions. I remember the typical lemonade growing up was a powder mixture version if you were at my house. I mean, don’t persecute my mother for robbing us of the purity that is lemonade. She would still garnish it with a couple of real fruit slices. But I recollect a visit to my grandma’s house was the real deal, usually in the center of the table atop one of her linen table cloths finished with lace corners. My grandmother was a hard-line woman but you could occasionally get over on her. If you wanted dessert, it was either a glass of lemonade or one scoop of ice cream. It was rarely ever both.
Lemonade is so easy to make but most people shutter at the thought of having to juice all the lemons. And well you should just suck it up because you’ll thank yourself when its all over. Not to mention, its pretty inexpensive to make and a little lemon juice can go a long way depending upon your tart preference. I hope you enjoy this as much as the wife and I have over the last week. Yum.
1 1/2 cups white granulated sugar
1 1/2 cups water
1 cup lemon juice
1/4 cup basil simple syrup
2-3 quarts water
lemon slices & basil leaves for garnish
1. Pour water and sugar into a sauce pot and bring to a boil. Allow all sugar to dissolve. Allow syrup to cool.
2. Add sugar and water mixture, lemon juice and basil simple syrup into a pitcher or serving bowl. Stir until all components are combined. Add water 1 quart at a time and taste until the desired sweetness is reached. Enjoy!
I always like to encourage my readers to step outside the box. Get creative! A few finely minced or crushed strawberries or raspberries would be a great addition to this drink. And if you’re feeling bold, maybe even a splash of vodka wouldn’t hurt.