Serves: 3.9 L (1 gallon), ~12-16 serves
Prep time: 30 minutes
Rest time: 30-60 minutes
Cook time: 10 minutes
Ingredients:
1.5 cups sugar
1.5 cups water
450 g (1 lb) strawberries, stems removed and cut in half
1 cup + 5 individual basil leaves (divided)
2 cups (16 lemons) lemon juice, freshly squeezed
2,600 ml (11 cups) water or sparkling water
This lemonade was so tasty the first time I made it, I waited eleven years to make it again. Wait, no, that is preposterous. I distinctly remember soliciting my brother to help squeeze lemons by hand. And with this recipe, there are a lot of lemons. A lot. When I was all by myself eleven years later, I was brought back to that kitchen with my brother, as he sucked out the discarded lemon rinds for his own sour enjoyment.
Pro-tip: wear gloves, ask for strong hands, and/or use a kitchen gadget. I did exactly none of these this year, and my hands aged about three years after the endeavour. I hope I haven't scared you away from this recipe. If you've read this far, I hope to allure you to the stunning flavours and ease of storage.
Practically, the compote can be stored in freezer-safe vessels for another time. Made in large batches, the hard work will surely pay off for summers to come!
The flavour profile is just as you might imagine what mashing up strawberries + basil + lemons would be. With the sugar, the strawberries give a natural syrupy/jam-like flavour mixed with tart-bright lemon and a more savoury-herbal basil. Whilst basil is a sweeter herb, it shines in this recipe as more earthiness to the sunny lemon and indulgent strawberry. All together and when portioned with sparkling water, the effervescent effect is instant garden-party vibes.
...Which is exactly why I first cooked up this lemonade for one of my best friends' garden party bridal shower. We were young, full of lemon-squeezing energy, and preferred this lemonade alcohol-free. As a 27 year old thirty-two year old, I still prefer it alcohol-free. It can be boozed up if that's your vibe. Might I suggest Prosecco or vodka?
Trial various ratios when diluting the compote. I find a 1:1 ratio of compote to water is a bit too sweet. I like a 1:2 ratio (compote : water). A 1:2 ratio will yield 3.9 L (1 gal) of lemonade (about 12-16 servings).
May the lemon squeezing gods be ever in your favour.
Ingredients:
1.5 cups sugar
1.5 cups water
450 g (1 lb) strawberries, stems removed and cut in half
1 cup + 5 individual basil leaves (divided)
2 cups (16 lemons) lemon juice, freshly squeezed
2,600 ml (11 cups) water or sparkling water
Directions:
1. In a medium pot or saucepan, add the sugar, 1.5 cups water, strawberries, and 1 cup basil and cook over medium-low heat until the sugar dissolves, stirring occasionally (about 10 minutes).
Directions:
1. In a medium pot or saucepan, add the sugar, 1.5 cups water, strawberries, and 1 cup basil and cook over medium-low heat until the sugar dissolves, stirring occasionally (about 10 minutes).
2. Remove the compote from the heat and allow it to set (30 minutes).
3. Blend the compote with 5 fresh basil leaves until smooth.
4. Use a sieve to refine the compote. Discard what is left in the sieve.
5. Combine lemon juice and the strawberry-basil mix.
6. Store the mix in the fridge or freezer until use. To make lemonade, combine one part strawberry mix to two parts water or sparkling water (e.g. 1 cup strawberry mix into 2 cups water). Adjust ratio as desired.
7. Serve ice cold!
Comments
Post a Comment