Blackberry Basil Lemonade

A little farmers-market energy in a glass

Ingredients

Makes about 6 servings

• 1 cup fresh blackberries

• 1/3 cup sugar

• 1/3 cup water

• 6 to 8 fresh basil leaves, plus more for serving

• 1 cup fresh lemon juice

• 4 cups cold water

• Ice

• Optional: vodka or gin for individual servings

Directions

1. Make the blackberry basil syrup.
   Add blackberries, sugar, water, and basil to a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, pressing the berries with the back of a spoon as they soften. Remove from heat and let steep for 10 minutes.

2. Strain.
   Pour the mixture through a fine-mesh strainer into a jar or measuring cup, pressing gently on the solids. Discard seeds and basil.

3. Mix the lemonade.
   In a pitcher, combine lemon juice, cold water, and blackberry basil syrup. Stir well and taste. Add more water if you prefer a lighter lemonade. (You could also totally use a store bought lemonade…zero shame.)

4. Serve.
   Pour over ice and garnish with blackberries and basil. Add vodka or gin to individual glasses for an adult version.

Prep Ahead

• Make the syrup up to 4 days ahead and refrigerate.

• Juice lemons ahead of time.

• Mix the lemonade a few hours before serving, but wait to add ice until the last minute.

Leftover Tips

• Use extra syrup in sparkling water, iced tea, or a quick mocktail.

• Freeze leftover lemonade in ice cube trays for very pretty future lemonade.