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Thursday, April 15, 2010

Basil Lemonade

I've always loved lemonade, whether it's plain or has an added flavor like strawberry.  While I was on my honeymoon in Napa, we made it a point to drive to the San Francisco area for some tasty vegan eats.  One memory that really sticks out for me was going to Cafe Gratitude after hiking in the redwood forests of Armstrong State Park.  I was a little tired from our long hike, and the "I Feel Refreshed" sounded so good!  It's a basil lemonade, sweetened with agave nectar.  It was just what I needed and absolutely delicious!  I recently recreated it at home but forgot to take a picture!  So here's the recipe...without a picture...but I may add one later ;)

Basil Lemonade
Makes 2 small glasses

1/4 cup basil leaves, lightly packed
the juice from 2 lemons
2 cups cold water (or you may add ice later)
6 tablespoons agave nectar
small sprigs of basil for decoration

Place basil leaves in a mesh strainer and use a wooden spoon to crush the leaves until they're bruised.  Place strainer over a pitcher and pour the lemon juice and water over the leaves into the pitcher.  Squeeze the extra liquid from the leaves by pressing them against the strainer.  Stir in the agave nectar and serve in glasses with sprigs of basil and ice, if needed.


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