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.