Eosinophilic Esophagitis Friendly Vegan Bright Strawberry Lemonade with Basil
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Learn more →Ingredients
4 servings
For the simple syrup
- ½ cup organic cane sugar
- ½ cup water
For the strawberry purée
- 1 lb fresh strawberries, hulled and halved
- 1 tbsp organic cane sugar
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
- 8 fresh basil leaves, plus more for garnish
For serving
- ice, for serving
- lemon slices, for garnish (optional)
Instructions
- 1
Combine 1/2 cup organic cane sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature, about 15–20 minutes.
- 2
Add the hulled strawberries and 1 tbsp organic cane sugar to a blender and blend until completely smooth. Pour the purée through a fine-mesh strainer into a pitcher, pressing with a spoon to extract as much liquid as possible; discard the solids.
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