Strawberry and basil lemonade
|250 g||strawberries — plus additional for garnishing|
|5||fresh basil — to garnish|
|250 ml||lemon juice — fresh|
Pre-heat the oven to 180°C.
Wash and hull the strawberries.
Place the strawberries in a single layer onto a baking try and drizzle with the 60ml sugar.
Place in the oven and roast for 10 minutes.
Remove the strawberries from the oven and cool down completely. Process the strawberries with the pan juices in a food processor.
Place the 250ml sugar and 250ml water in a saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Add the processed strawberries and the basil leaves.
Add the lemon juice and the remaining water. Stir to combine.
Transfer the mixture to a pitcher and cool in the fridge for 3 to 4 hours.
Serve with ice and additional strawberries and basil.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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