A tried and true recipe today. Lemonade is my jam; I've been making lemonade from scratch since I was a kid trying to make a quick buck during summer holidays. This recipe is loose, easy to adapt, hard to ruin. Paired with a ginger iced tea, it makes a delightful arnold palmer; coupled with a lavender syrup or a light dose of rosewater, and you'll have the perfect ladylike beverage for breezy afternoons spent on porches and stoops.
I like my lemonade simple and straight to the point. Subtly sweet and sour, with a big basil bang.
1/4 cup sugar
sprigs of basil
3/4 quart of water
a pitcher, glasses
1. Roll lemons on cutting board to ensure extra succulence
2. Measure out 1/4 cup sugar, pour in bowl
3. Cut lemons, squeeze juice into bowl containing sugar
4. Mix sugar and lemon juice into a simple syrup
5. Pour aforementioned simple syrup into your container of choice
6. Fill the remainder with cold water
7. Cap bottle & shake! If you're using an open container, stir!
8. Taste and see if more lemon juice or sugar is desired
9. Grab a glass, add a few large leaves of basil, some ice, and of course, lemonade!
Francesca's recipe for mint lemonade looks mighty fine as well! Highly recommended!