Strawberry Basil Meyer Lemonade
Recipe courtesy of the Chef Tim Kilycoyne and the California Strawberry Commission
Makes 3.5 quarts
3 cups fresh squeezed Meyer lemon juice
1 cup granulated sugar
2 cups strawberries, hulled and cut in half
1/4 cup fresh basil leaves
6 cups cold water
1. Combine the lemon juice with the sugar and mix until the sugar has dissolved in a pitcher.
2. Puree the strawberries and basil in a blender until smooth, then add to the pitcher.
3. Mix in the 6 cups of cold water and serve.