This lemonade recipe comes from Kale and Caramel’s new cookbook and I just love it. It’s super refreshing and great on a hot summer’s day. Basil in a beverage is a favourite of mine. I love herbs generally and very much enjoy mint making an appearance in most drinks – but this is somehow more predictable… Basil is slightly more unexpected and very summery.
This recipe of course can also be adapted and transported into a cocktail, just add a shot of gin to each glass. The original recipe uses lemon, but I prefer a mix of lemon and lime – either will work though. You can also replace the honey with agave nectar, and add more than a tablespoon if you prefer a sweeter drink.
- 1/2 cup cucumber (chilled and coarsely chopped)
- 3 basil leaves
- 1/4 cup mix of lemon and lime juice
- 1/4 cup still water
- 1 tbsp honey
- 3/4 cup sparkling water
- 6 cucumber ribbons
Add the 1/2 cup of chopped cucumber to a blender or food processor with the basil, lemon juice, still water, and honey. Blend until smooth, then distribute evenly between two glasses.
Add the sparkling water (taste and add more if required), again splitting evenly between the glasses - stir. Drop in a few ice cubes, and garnish with basil leaves, cucumber ribbons and slices of lemon / lime.