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- Strawberry Basil Lemonade
Strawberry Basil Lemonade
Ingredients
Step by step process
Strawberry Maceration
- 1
Thoroughly rinse the strawberries under cold water, remove the green hulls, and cut larger pieces into quarters.
- 2
In a bowl, combine the strawberries with granulated sugar and lightly crush them with a fork or the back of a spoon to start releasing their juice.
TIP:By macerating fruit with sugar and no water, you trigger an osmotic process that extracts juice and color without heat loss. Ideal for syrups, compotes, liqueurs, and sorbets when you want maximum flavor intensity.
- 3
Tear the basil leaves from the stems, gently bruise them in your palm to release their aroma, and stir them into the strawberries.
TIP:Gently bruising fresh herbs between your palms releases their essential oils and aroma. Pounding would only damage them. Ideal for activating herbs before adding to drinks, salads, and dishes.
- 4
Allow the mixture to macerate at room temperature for about 20 minutes, until the sugar draws out a deep pink juice from the strawberries.
Mixing the Lemonade
- 5
Wash the lemons with hot water, dry them, and squeeze out the juice using a citrus juicer. catch any seeds with a strainer.
- 6
Blend the macerated strawberries and basil with an immersion blender until smooth, then strain through a fine sieve if desired for a smoother drinking experience.
- 7
Pour the strawberry purée into a large pitcher, add the fresh lemon juice, and top up with cold water.
- 8
Stir everything well and place the pitcher in the refrigerator for at least 15 minutes to let the flavors meld and the drink chill thoroughly.
Serving
- 9
Place a handful of ice in each glass, then arrange a few slices of fresh strawberries and several basil leaves on top of the ice.
- 10
Give the pitcher one final stir, then slowly pour the lemonade into the glasses so the garnish stays visible at the rim, and serve immediately.
More tips:
If the strawberries are less sweet, add a spoonful of honey or maple syrup instead of more sugar, the lemonade will stay refreshing without becoming heavy or overly sweet.
You can use the leftover strawberry pulp from straining to make fruity ice cubes: pour it with a little lemon juice into an ice cube tray and freeze, these ice cubes won't dilute the drink as they melt.
Nutritional values
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Topic: Italian Cuisine
