As we begin to look ahead to the hot, hazy days that await us just over the horizon, our thoughts turn to barbecues, grilling, and tall pitchers of cold, glistening thirst quenchers. Our first offering along those lines is this refreshing sipper that is an herbal twist on one of Summer’s favorite potables. From lemonade’s origins in ancient Egypt to its long association with the corner stand run by enterprising neighborhood children, this hot weather classic is the perfect vehicle for a number of fresh herb syrups.
Taking a cue from the late, still-lamented Gourmet Magazine, we opted for basil to showcase this pairing. Aside from being readily available, it is perhaps the most approachable option. The tartness of the fruit juice, combined with the clean herbal note of the basil, elevates this from a mere “drink” to “Mocktail” status. Some tinkering to the original recipe yielded a more balanced, less time-consuming drink. The original proportions ran the risk of being face-puckeringly sweet, which ultimately isn’t quite as refreshing. It also required two full hours of cooling time. No bueno.
By using only half of the water to make the syrup, then stirring in the remaining cold water after the syrup has steeped sufficiently, you cut the cooling time in half. Adding in the fresh lemon juice at the end toned down the sweetness of the mix and allowed the flavors of the herbs and lemons to shine through in a wonderful way, which makes this a fantastic picnic or barbecue bring-along. As is, it’s likely to be a hit with the teetotaling crowd. That being said, you know we had to add a “splash” of gin to make it a party. As it turned out, it was a match made in Mixology Heaven. Delicious.
If gin isn’t your thing (Blashemy!), feel free to use vodka or tequila instead. Just be mindful that the tequila version might require a salted rim. It’s all about the details. Additionally, other great herb syrup ideas include mint, thyme, rosemary, tarragon and dill. Each has its own distinct character, while being almost magically interchangeable.
The syrups can be made ahead, bottled and kept in the refrigerator, giving you an array of choices for upgrading your lemonade, limeade or favorite summer cocktails. *cough-ginandtonic!* Enjoy!
Adapted from the late, great Gourmet.
- 2 cups packed fresh basil sprigs
- 1 cup sugar
- 2 cups cold water, divided
- 1 cup fresh lemon juice
- Garnish: fresh basil sprigs; lemon slices
- Bring basil, sugar, and 1 cup water to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour.
- Strain syrup through a sieve into a serving pitcher, pressing forcefully with the back of a spoon to extract all of the liquid, then discard the solids.
- Add the remaining cup of water and the lemon juice to a pitcher, stirring to combine. To serve, pour into tall glasses half-filled with ice and garnish with reserved basil sprigs and lemon slices. Optional: spike each glass with a shot of gin or vodka.
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