I have been making basil lemonade for years now. It’s a sweet, almost grassy-flavored lemonade that is by far my favorite summer drink. This drink melds the aromatic qualities of sweet basil with notes of mint, cinnamon and anise and the lovely tart taste of fresh lemon juice.

Yield: Serves 4

Ingredients:

• 1/2 cup basil leaves, washed (lemon basil, purple basil, thai, etc.)
• 4 tablespoons sugar
• 1/2 cup fresh lemon juice (substitute lime juice)
• 4 cups water (divided, see Step 1)
• 2 cups ice cubes

Garnish (optional)

• 1 lemon cut into pieces
• handful of basil leaves

Steps:

1. Place the basil leaves, sugar and 1 cup of water in a blender or food processor and puree until smooth.
2. Strain basil water into a pitcher using a fine mesh strainer to catch the solid basil particles so you have a clear liquid.
3. To the pitcher with basil water add lemon juice, remaining 3 cups water and ice. Add additional lemon and basil leaves to the pitcher.

Note:

We recommend serving this within a few hours of making it as both the lemon and basil have volatile and fragile oils that become more muted, and less flavorful, as they sit.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, country representatives for Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.