Lemonades

This weekend while we were out at the cabin, we had lunch at this great little cafe. they made great combo sandwiches but the thing that blew me away was the Lemonade, but it was more then just Lemonade; it was Lemonade made with fresh Basil.

Well this got us talking, what other herb combo could we come up with to pair with the Lemonade or Limeade. I spent most of the mourning at the cabin experimenting with different herbs, fresh from our garden and I came up with five variations.

Well first we need the Lemonade or Limeade.

Lemonade / Limeade

Ingredients
3/4 to a cup of raw sugar
1 cup of water
1 cup of lemon or lime juice
Zest from either 2 to 3 lemons or limes
3 to 4 cups of cold water.

Directions

Simple syrup - In a small sauce pan heat the 1 cup of water and the raw sugar, heat and stir until the sugar is dissolved. Set aside and let cool.

Now add zest, juice and some of the simple syrup to a pitcher, add water to pitcher, stir and taste - if its not quite sweet enough for you add more simple syrup. Once prefect to your taste, chill for at least an hour.

Note: you will be adding sugar to the herbs to aid in the crushing process, so you may want to have the lemonade or limeade a bit tart so that it will not be too sweet when you add the herbs.


Now for the herbs: you will use the same method in making a Mojito as you will for the lemonade.

Basil

Take 4 to 6 fresh Basil (or herb of choice) leaves, cut into ribbons and place them at the bottom of pint glass, add 1/2 a teaspoon to 1 teaspoon of raw sugar. Now add some crushed ice about 1/4 cup. With the either pestle or a large spoon - crush the basil into the ice and sugar for about a minute.
Now fill glass with ice and add the lemonade and stir. Garnish with a slice of Lemon and a sprig of Basil or herb of choice.

I tried it with Sweet basil& lemon basil and it was great; Thai basil, purple basil and cinnamon basil were OK, but not as good as the sweet basil.

Now the above works well with Mint (8 to 12 leaves), Sorrel (4 to 6 Leaves) & Tarragon (about 2 dozen). With the limeade the Sorrel (4 to 6 leaves) and the cilantro (10 to 12 leaves) worked well.

I tried, Rosemary, parsley, marjoram, oregano & thyme it was odd tasting.

I also tried slicing some fresh ginger, about 5 thin slices (pealed); it was good with the lemonade but just OK with limeade.

Now the lavender (8 to 10 leaves) lemonade I liked but its an acquired taste.

I think tomorrow more salads or maybe meat balls.

Enjoy cooking