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Refreshing Drink with Basil and Lemon
Instructions
To make the drink you will need water, a bunch of basil and one lemon. You can use either green or purple basil – purple basil will give the drink a beautiful pinkish-raspberry colour, while green basil gives a "lighter" shade. Both versions are tasty.
I wash the bunch of basil in cold water. I rinse each leaf carefully and change the water several times – greens often carry dust and tiny insects, and it is important to remove them completely.
I put a small pot of clean water on the stove. I drop the basil into the water – the whole sprigs, without chopping. Whole sprigs release their aroma in a "cleaner" way.
I bring the water with the basil to the boil and let it boil for a couple of minutes. This is enough time for the basil to release its essential oils without overcooking – long boiling makes the drink "grassy" and slightly bitter.
I squeeze the juice from the lemon. Before squeezing, I roll the lemon on a flat surface – that way it releases more juice. I cut it in half and squeeze by hand or with a juicer. I strain the juice through a small sieve so that no seeds get in.
I pour the lemon juice into the pot with the basil. When the water comes back to the boil, I turn off the heat. I let it steep for 15 minutes under the lid. I take the basil sprigs out of the pot and strain the drink through a fine sieve. I add sugar to my own taste – you can leave it out altogether and the drink will still be tasty, with the natural tartness of the lemon.
For a more pronounced lemon flavour, you can add not just the juice but also slices of lemon together with the peel. In that case I boil the lemon slices together with the basil for a few minutes. The peel will give the drink a slight bitterness – not everyone likes this, but personally I enjoy this version with a bitter note. After taking the pot off the heat, the drink steeps together with the basil and the pieces of lemon. Then I always take the lemon out of the drink together with the basil – otherwise long steeping will intensify the bitterness.
The refreshing basil drink with lemon is ready! I chill the pitcher of the drink in the refrigerator for 2–3 hours until completely cold. The drink can be enjoyed warm too, like tea – in summer it is perfect cold, with ice and a slice of lemon.
Tips
- 1
Purple basil gives the drink a beautiful pink-raspberry colour – it looks striking in a clear pitcher. Green basil gives a more "grassy", lighter shade.
- 2
Do not overboil the basil – 2 minutes of boiling is enough. Long boiling makes the drink "grassy" and destroys the aroma of the essential oils.
- 3
Lemon peel gives a slight bitterness – some people like it, some do not. The first time, try it with just the juice; the second time, with the peel. I use a similar principle in other homemade drinks.
- 4
Be sure to chill the drink in the refrigerator for 2–3 hours before serving – chilled, it is several times more refreshing. Add ice and slices of lemon to the glass when serving.
FAQ
Which basil is better to use – green or purple? +
Both work, but the flavour and colour will be different. Green basil gives a more "grassy" aroma with an aniseed note, and the drink comes out light green. Purple basil has a stronger clove-and-spice aroma and gives a beautiful pink-raspberry colour. If you want a striking appearance, choose purple basil. For a familiar "family" taste, go with green. You can mix them 50/50 for a more complex bouquet. Dried basil also works (1 tbsp per 3 l of water), but the flavour will be less vivid.
Can it be made without sugar? +
Yes, the drink turns out excellent without sugar too – basil and lemon have their own bright flavour that comes through on its own. Without sugar it is a "diet" drink (practically 0 kcal). If you want some sweetness, alternatives to sugar are: honey (add it to the cooled drink, 2–3 tbsp), stevia (a natural calorie-free sweetener), agave syrup or maple syrup. Sugar dissolves most easily in the hot drink, so it is best to add it at the end of cooking while it is still hot.
How long does the finished drink keep? +
In the refrigerator the drink keeps for 2–3 days in a closed pitcher. By the third day a slight "grassy" aftertaste may appear – this is normal. To preserve the aroma better, remove the basil and lemon COMPLETELY from the drink when straining – if you leave them in, they will keep releasing their substances and the drink will become "over-steeped". There is no point in freezing it: after thawing, the freshness of the basil is lost. It is better to make a fresh batch every 2–3 days – it is a quick recipe anyway.
What can this drink be served with? +
The drink is versatile for a summer table. It goes well with light vegetable salads, cold appetisers, fish dishes (especially with lemon) and summer berry desserts. It can be served as an aperitif before a meal – basil "wakes up" the appetite. It is a great "detox" after heavy food thanks to the lemon. In hot weather it is no less refreshing than lemonade, but without the cloying sweetness. For a "cocktail" presentation, add a sprig of fresh mint and ice to the glass.
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