Photography by Honeysuckle Life.
Until this summer, my use of basil was limited to pastas and pestos. Now that we’re limiting refined carbs, I’ve had to step up my game. This recipe from a friend became an instant favorite. Serve with a summer dinner and you’ll be instantly cool and refreshed.
created by Cory Bordonaro
Time: 20 minutes
- 8 cups water
- 1 cup basil leaves
- 1 1/2 cups turbonado sugar
- Zest of 1 lemon
- 6 lemons, juiced
- In a large pot, bring the water, basil leaves, sugar, and zest to a rolling boil. Turn off heat and let steep for five to ten minutes.
- Scoop out basil leaves and add juice to mixture, stirring until combined.
- Refrigerate until cool and serve over ice.
Chiffonade a few basil leaves and use as garnish while serving.