Nectarine Basil Lemonade Food

NECTARINE, BASIL AND CLEMENTINE INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

NECTARINE LEMONADE RECIPE BY TASTY

Steps:

• Place all the ingredients in a blender. if it looks too thick, you can add some more lemonade if you'd like. Blend well.
• Then pour into two glasses with ıce and enjoy .

NECTARINE-BASIL LEMONADE

Steps:

• In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines, chopped course, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

BLUEBERRY-BASIL LIMEADE

Steps:

• Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
• Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
• To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.

BASIL LEMONADE

Steps:

• Heat together the water, basil, vanilla bean and sugar in a large saucepan. When it just comes to a simmer, put on a tight fitting lid, remove from the heat and set aside to steep for 20 minutes.
• Strain, add the lemon juice, and chill.
• Do not scrape the vanilla bean. Set it aside to dry and store to reuse the next time.
• Divide the lemonade among 4 - 6 tall, ice filled glasses and garnish with the lemon wedges and basil sprigs.

NECTARINE-BASIL LEMONADE

Steps:

• In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes.
• Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids.
• Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice.
• Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.

NECTARINE PRESERVES WITH BASIL

Steps:

• Sterilize jars and lids .
• Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
• Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
• Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
• Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
• Let preserves stand in jars at least 1 day for flavors to develop.

BASIL LEMONADE

Steps:

• In a small saucepan, combine 2 cups water, the basil leaves, and sugar; bring to a gentle boil over medium heat, stirring until sugar is dissolved.
• Decrease heat to medium-low, cover, and simmer for 5 minutes.
• Remove from heat and let cool for 30 minutes.
• Strain through a fine-mesh strainer into a 1 ½ quart container.
• Add in the lemon juice, remaining 1½ cups water, and lime juice; stir until blended.
• Chill until very cold; serve over ice; garnish with basil sprig.