Angeline Vineyards Lemonade Recipe
Basil Simple, Lemon Juice, Soda
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Ingredients
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Basil Simple Syrup
Lemonade Base
To Finish / Serve
Method
Basil Simple Syrup
Make syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 3–4 minutes). Remove from heat.
Infuse basil
Add 1 cup packed fresh basil leaves to the hot syrup, pressing leaves down so they are submerged. Let steep for 20–30 minutes, covered, until the syrup is strongly basil-scented and slightly cooled.
Strain and chill
Strain the syrup through a fine-mesh sieve into a jar, pressing gently on leaves to extract flavor. Discard solids. Cool to room temperature, then refrigerate until cold (about 30 minutes). Yields about 1 cup basil simple syrup.
Lemonade Base
Juice lemons
Juice fresh lemons until you have 1 cup (about 4–6 lemons depending on size). Strain seeds and excess pulp if desired.
Combine lemonade
In a pitcher, combine 1 cup fresh lemon juice, 2 cups cold water and 1/2 to 3/4 cup of the chilled basil simple syrup (start with 1/2 cup and adjust to taste). Stir until fully incorporated. Taste and adjust sweetness by adding more basil syrup if needed.
Add ice
Add 4 cups of ice to the pitcher or individual glasses to chill the lemonade mixture.
To Finish / Serve
Top with soda
Just before serving, gently top the lemonade mixture with 2 cups cold soda water to give a bright effervescence. If making cocktail versions, replace up to 1 cup of the soda water with 1 cup Angeline Vineyards white wine or rosé and stir gently to combine.