Strawberry Basil Lemonade

Syrup:

Strawberries cooking

1 1/2 c. sugar
1 c. water
1 lb. strawberries, sliced 1/2 inch thick
3/4 c. fresh basil, tightly packed

Lemonade:
8 c. cold water
2 c. lemon juice, chilled
strawberries, for garnish (optional)
fresh basil, for garnish (optional)

Fresh basil

To make the syrup: Place the sugar and water in a saucepan over high heat, and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes. Remove from heat. Add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine mesh strainer over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

Strawberries and basil, cooling

To make the lemonade: Pour the water, lemon juice, and 1 1/2 c. of the syrup into a 3 quart pitcher; stir to combine. Taste and add additional syrup as needed. Refrigerate for at least an hour. Garnish with sliced strawberries and basil leaves to serve, if you so desire.

Lemons!

Here is a link to the original recipe I adapted: Strawberry Basil Lemonade