Summer in a Glass

This weekend brought the first spell of summery weather. While a bit unseasonable, the sunshine was a welcome change in Pittsburgh. Friday was so beautiful that I made lemonade as soon as I got home from work. I used this recipe from Orangette. On Friday, I added two cups of vodka to the pitcher for a weekend refreshment. I then made a just-lemonade version on Sunday.



Basil Lemonade
Adapted from Orangette, July 2007 and Gourmet, July 2007

While it might seem rather labor-intensive for a drink, the combination of fresh-squeezed lemons and homemade simple syrup is refreshing and delicious. It also uses less sugar than store-bought lemonade. You can also add basil, mint, rosemary or culinary lavender to make this drink even more special. For my first batch, I infused the simple syrup with basil. I thought it was refreshing, but Sean thought it tasted weird. It's really a matter of individual taste. If you were making lemonade for a large group of a party, you could make simple syrup with different flavors and mix with the lemon juice in smaller pitchers, a cocktail shaker,or individual glasses, so each person could find a flavor they liked.


2 cups Basil Lemon Syrup (see below)
2 cups cold water (tap or bottled)
2 cups ice cubes
2 cups vodka from the freezer (optional)
1 ¼ cups fresh lemon juice (about five lemons)

Juice the lemons into a large Pyrex measuring cup. Strain through a sieve into a pitcher. Add the ice, then the water, vodka (if using), and simple syrup.
Stir together all ingredients; then pour into tall glasses half-filled with ice.

Yield: about 6-8 cups

Basil-Lemon Syrup
2 cups water
1 cup granulated sugar
4 (4- by 1-inch) strips lemon zest
2 cups packed fresh basil sprigs

In a medium saucepan, combine the water, sugar, and zest. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from the heat, add the basil, stir to combine, and let stand at room temperature, covered, for 1 hour. Transfer the mixture to a medium bowl and chill until cold, about 1 hour. Strain the syrup through a sieve into an airtight container, pressing hard on and then discarding the solids.

Note: The syrup will keep, covered and chilled, for up to five days. The recipe can also be easily doubled.

Yield: about 2 ½ cups

*picture from Botanical.com