Basil Lemonade

• 1 cup sugar
• 1 cup boiling water
• 1 cup basil leaves (about ½ bunch)

Juice of 8 lemons (about 1½ cups)

• 3 cups cold water

1. Pour sugar and boiling water into a pitcher and add basil leaves. Puree with an immersion blender and strain syrup into a bowl through a seive lined with a doubled piece of cheesecloth.
2. Rinse pitcher in cold water and fill halfway with ice. Add lemon juice, water and basil syrup. Stir to combine, then pour over ice and serve at once.
3. Lemonade can be saved for up to three days in the refrigerator. Remove ice before storing to prevent dilution.