Author: story of a kitchen (adapted from the now defunct Gourmet magazine, July 2007)
Recipe type: drink
Ingredients
2 cups basil lemon syrup (see recipe below)
2 cups seltzer water
2 cups ice
1 ΒΌ cups Meyer lemon juice**
For the basil lemon syrup: 4 cups packed basil
4 cups water
2 cups sugar
9 long strips of lemon zest
Instructions
For the syrup, boil all until sugar is dissolved. Cool to room temperature, covered, for 1 hour. Chill until cold.
Strain through sieve, pushing down on solids to release juices.
Mix syrup, seltzer, ice, and lemon juice as directed.
If living in a colder climate, sit next to your heater/radiator/fireplace, close your eyes, and pretend you are on your favorite beach.
Notes
* For conversions, see my Conversions and Resources page.
** Juicing my four Meyer lemons equaled 7 ounces or 200 ml of juice. Since I didn't run out and buy more Meyer lemons because Grub was finally asleep for his unpredictable afternoon nap in the sling around my torso, I converted the rest of the recipe to fit the ratio of juice appropriately (which I did not show here). Yes, algebra does come in handy in the real world, kids.
Recipe by story of a kitchen at https://www.storyofakitchen.com/drink-recipes/basil-lemonade/