Strawberry Basil Lemonade
By Paula DeenJUMP TO RECIPE
- 3 cups sugar
- 1 lb hulled and sliced, plus extra for garnish strawberries
- 1/2 cup tightly packed, plus extra for garnish basil leaves
- 2 cups (fresh, if possible) lemon juice
- 3 1/2 quarts (cold) plus one cup for cooking strawberries water
Bring 1 cup water to a boil in a medium saucepan. Add the sugar and stir until it dissolves. Add strawberries and basil and cook at a simmer for 5 minutes. Remove from heat and let stand until completely cool.
Strain the strawberry syrup and discard the solids.
In a one-gallon container, add lemon juice, water and strawberry basil syrup.
Stir until well mixed. Stir in additional garnishes, if desired.