Homemade lemonade with honey and basil

Wash the lemons thoroughly under cold running water, cut them in half, and use a citrus juicer to extract the juice. For this honey basil lemonade to be at its smoothest, strain the juice through a fine sieve into a bowl before continuing. This removes seeds and any pulp and gives the drink a cleaner, clearer finish.

From the measured 1 liter of water, pour about 100 ml of lukewarm water into a bowl, add the honey and stir thoroughly until it dissolves completely. Lukewarm water is key here as it dissolves honey far more effectively than cold water, which means the sweetness and the honey's delicate floral notes are evenly distributed throughout the drink. Stir until the liquid is completely smooth and uniform with no honey left on the bottom or sides of the bowl.

Pour the strained lemon juice into a pitcher, add the honey solution and the remaining cold water. Stir well to combine all the components. Taste the mixture and adjust the ratio of water to honey as needed, since everyone has different preferences for sweetness and tartness. Keep stirring and tasting until the balance is exactly right for you. A good squeeze of extra lemon juice can sharpen the flavor if the drink tastes too sweet.

Tear the basil leaves gently between your fingers to bruise them and release their aroma. Add the basil to the pitcher, stir gently and leave to infuse for at least five minutes so the herbal fragrance fully permeates the drink. The longer you let it steep, the more pronounced the basil note will be.

Fill each glass with a few ice cubes to keep the drink cold for longer. Pour the lemonade over the ice and add 1 fresh lemon slice to each glass for a citrusy garnish.

Garnish each glass with a couple of fresh basil leaves and serve immediately while still well chilled. The drink tastes best on the day it is made.