My uncle has a lemon tree, which I think must be living the dream. Fresh lemons every day. It turns out that when you have a lemon tree, no normal person (or family) could go through that many lemons. It produces pounds and pounds a week and despite his freezing lemon juice, cooking with them and using them, there was more than plenty for me! I love lemons, far more than a normal person should. I eat them with salt – it is delicious if you don’t feel the intensity of sour or if you like it.
However, faced with I think two dozen lemons, I had to do more than just eat them. The first thing, of course, was lemonade. I make a large variety of different lemonades, but as it happened I had some fresh basil from a chicken dish so I whipped up some quick Basil Lemonade. It doesn’t take long to make, but definitely make the syrup while you are squeezing the lemons. It will last about ten days in the fridge depending on the ripeness of your lemons.
Basil Lemonade (Makes 2 Liters)
- 6 medium lemon (8 if you are like me and prefer your lemonade sour)
- 1.5 cups sugar
- 1 cup water
- About ten basil leaves, extra for decoration
- Additional 6 cups water
First, put 1 cup of water and 1.5 cups sugar in a pan on the stovetop at medium heat
Stir until the sugar dissolves (1-2 minutes) and then add basil leaves and take off the heat
While the syrup infuses, squeeze the juice of your lemons
In a large bottle or jug, pour in the lemon juice
Once the syrup has cooled to around or just above room temperature add that to the jug/bottle
Add additional water until the jug is full, about 6 cups (as above)
Let refrigerate until cool