I walked up to the co-op tent (where I knew all the workers), ready to buy lemonade, only to be informed they'd already sold out. It wasn't even 11 yet and the market runs until 1 p.m. Sadness! Because I knew these workers, I made sure they were holding up okay in the heat and went on my way.
Basil lemonade isn't hard to make. I've made it before -- I just wanted the convenience of being able to buy a $2 glass while I wandered around the market making other purchases (namely salad greens. I'd come into a bountiful supply of produce from a CSA share, given to me by a friend who was going to be out of town).
There are two basic methods for making basil lemonade. If you live in a place where you can get a good supply of fresh lemons, I highly recommend you make lemonade from scratch, so you can have it as sweet or tart as you like (and let's face it, fresh lemonade is amazing). I don't live in such a place, so here's what I did.
1 quart low-sugar lemonade
1/3 cup (or to taste) real lemon juice (mine came from a bottle, for convenience and cost-efficiency)
1/2 cup (or to taste) freshly chopped basil
Mix all of these ingredients together in a container large enough to hold everything and allow the flavors to combine for at least 45 minutes before serving. Serve very cold. Will keep for several days.
|Cool and Refreshing. Especially served in a mason jar!|