|Image from Internet|
This was the recipe that we used in class last fall when making fresh squeezed lemonade in my Restaurant Operations class at St Louis Community College - Forest Park. The recipe was given to us by one of our Chef instructors and I adapted it to make a Sweet Basil Lemonade.
1 cup sugar
1 cup water
1 cup lemon juice
3 to 4 cups cold water (to dilute)
1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.(add your basil now)
2. While the sugar is dissolving, use a juicer to extract the juice from 6 to 8 lemons, enough for one cup of juice.
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate.
Now for my addition of the basil flavor and to do this you chiffinade the basil and put into the simple syrup from the beginning. Let it sit in the simple syrup for about 30 minutes and steep, strain off the solids and use the Basil Simple syrup that you just made to make your Lemonade.
When we made this, we zested and juiced the lemons before beginning the whole process.