Blueberry Lemonade With Ginger and Basil Recipe
Ginger and basil add zing to this summer cooler, which is especially refreshing when mixed with club soda. It's quite concentrated, drink it with plenty of ice, or dilute with water to your liking. Served on the rocks with gin or vodka, it makes a terrific summer cocktail; or add some sparkling water for a festive zero-proof sipper. Garnish with a bamboo skewer that holds blueberries and a few basil leaves.
Make ahead: The base mixture can be a made and refrigerated up to 4 days in advance.
From Sourced columnist David Hagedorn.
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Ingredients
measuring cupServings: 6 cups
Directions
Time Icon Total: 20 minsStep 1
In a medium saucepan over medium heat, combine the blueberries, sugar and 1 cup of the water and cook, stirring until the sugar has dissolved and the berries start to burst, 2 to 3 minutes.
Step 2
Transfer to the blender, along with the basil, ginger and lemon zest and puree until smooth. Strain into a fine-mesh sieve set over a pitcher, pushing on the solids with a rubber spatula to extract all of the liquid; discard the solids.
Step 3
Add the remaining quart of water and the lemon juice to the base mixture and stir to combine.
Step 4
When ready to serve, if desired, thread bamboo skewers with blueberries and basil. Serve the lemonade over ice, garnished with the skewers, if using.
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Nutritional Facts
Per 1-cup serving
Calories
170
Carbohydrates
45 g
Protein
1 g
Fiber
2 g
Sugar
41 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
Published June 21, 2011
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