Eosinophilic Esophagitis Friendly Vegan Raspberry Lemonade with Basil
Total time40 min
Prep time10 min
Cook time10 min
4.5(22)
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Learn more →Ingredients
4 servings
For the raspberry-basil syrup
- 1 cup fresh raspberries
- ½ cup organic cane sugar
- ½ cup water
- 8 large fresh basil leaves
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups sparkling water
- 2 cups ice
For serving
- 4 fresh basil sprigs (optional)
- ¼ cup fresh raspberries (optional)
Instructions
- 1
Combine the raspberries, organic cane sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves and the raspberries begin to break down, about 4–5 minutes.
- 2
Remove the pan from the heat, add the basil leaves, and press them gently into the syrup with a spoon. Let the mixture steep for 15 minutes, until the syrup is fragrant and deeply colored.
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