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From McMinnville Locally Grown
<p>Once you try this lemonade, you’ll never be satisfied with regular lemonade again!</p>Source: Farmer Brown's (Entered by Ann Brown)
Serves: 16 servings
1 cup sugar (or Splenda)
1 cup basil leaves (fresh)
1 1/2 cups water
16 cups lemonade
Step by Step Instructions
- In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer.
- Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Remove from heat add the basil, and let cool to room temperature.
- Strain the syrup into a resealable container and discard the solids.
- Pour 1 tablespoon of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade.
- (You can cover and refrigerate the remaining syrup for up to 2 weeks.)
- Tip: You can add a splash of basil-infused syrup to any summery drink, whether ginger ale, iced tea, mineral water, or sparkling wine (such as Prosecco).
- I like to double this recipe and freeze the basil syrup in ice cube trays. After frozen, remove the cubes and store in a plastic bag in the freezer.
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