Eosinophilic Esophagitis Friendly Vegan Basil Lemonade
Total time30 min
Prep time10 min
Cook time5 min
5.0(13)
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Learn more →Ingredients
4 servings
For the basil simple syrup
- 1 cup water
- ¾ cup organic cane sugar
- 1 cup fresh basil leaves, loosely packed
For the lemonade
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 3 cups cold water
For serving
- ice, for serving
- fresh basil sprigs, for serving (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Combine 1 cup water and the sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes.
- 2
Remove the pan from the heat, add the basil leaves, and press them gently with a spoon to submerge. Let steep for 15 minutes, until the syrup is fragrant and pale green.
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