All basils add fragrance to lemonade, but colored and scented varieties
contribute extra personality. Dark purple basils tint the lemonade a pretty pink
but have a milder flavor than green varieties. Lemon basil adds a lemon-drop
essence. Cinnamon and Thai basils contribute spicy overtones. You can make the
lemonade up to 1 day ahead; cover and chill.
1/2 cup rinsed, lightly packed fresh basil leaves
3 tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice
sprigs of fresh basil
In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes)
and sugar. With a wooden spoon, crush leaves with sugar until thoroughly
bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2
minutes. Taste and add more sugar if desired. Pour through a fine strainer into
ice-filled glasses. Garnish with sprigs of fresh basil.
Yield: Makes 4 1/2 cups; about 4 servings