Rhuberry Basil Pink Lemonade Food

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

STRAWBERRY BASIL LEMONADE

Steps:

• Mix vodka and puree in a mixing glass or martini shaker.
• Add ice, and shake for 15 seconds and pour into a glass.
• Fill with lemonade and stir.
• Add basil leaves and enjoy!

RHUBERRY-BASIL PINK LEMONADE

Steps:

• For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled.
• For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher.
• For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve.

STRAWBERRY BASIL LEMONADE

Steps:

• Place strawberries and basil in a pitcher. Add sugar and muddle to break up the strawberries. Pour in water and lemon juice; mix until sugar dissolves. Serve over ice.

FROSTY BASIL LEMONADE

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Blend for 1 minute or until desired consistency is reached.

BASIL LEMONADE

Steps:

• In a medium pot, stir together 1 cup water and 1 3/4 cups sugar. Bring to a boil over high heat. Boil until the sugar is completely dissolved, it shouldn't take more than a minute or two. Turn off the heat.
• Meanwhile, in a heat-proof bowl, add the 1/4 cup packed basil. Use your hands to tear up the pieces. Use a wooden spoon to bruise the leaves against the bowl. Keep going until they are nice and dark. You want to get all that flavor.
• Pour the sugar syrup over the basil leaves. Put it in the fridge for about 2-3 hours or until completely chilled. The longer it sits the more basilicious it will be.
• Juice the lemons. Strain it through a colander to remove the seeds, but so that most of the pulp remains.
• Add the lemon juice, 7 cups of water, and ice to a pitcher. Strain the refrigerated syrup through the colander into the pitcher. Discard basil. Stir well.
• Serve with ice, fresh basil, and lemon wedges.

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.

BASIL-RASPBERRY LEMONADE

Steps:

• Combine lemon juice, sugar, raspberries, and basil in a mason jar. Muddle with a muddler or the handle of a wooden spoon until raspberries are broken down. Tightly screw on the lid, and shake until the sugar is dissolved, about 1 minute. Let sit 1 hour.
• Pour sugar mixture into a large pitcher. Top with 6 cups water and ice. Serve over ice garnished basil sprigs