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Mint Basil Lemonade Blog

Basil and Mint Infused Lemonade

By Lyndsey Bridgers, Marketing Director

The summer sun has us daydreaming of ice cold drinks and relaxing in the shade with family and friends. One of our favorite refreshers this time of year is a chilled glass of lemonade. You can whip up a nice infused simple syrup to give your lemonade a little more flavor. And it’s a great way to use some of your garden-grown herbs!

Basil Fresh Herbs

To begin, select your herbs (typically about a cup total if you’re using greens, such as basil, cilantro, mint or rosemary) and combine them with a cup of sugar and a cup of water into a small saucepan. Bring the mixture to a boil, reduce the heat and let it simmer for about 10 minutes. Then, turn off the stove and let the herbs steep as the mixture cools, about 30 minutes. Once it’s cool, discard the herbs.

Mint Basil Lemonade Blog

Meanwhile, juice your lemons. I used a citrus press, but you can also squeeze them by hand, cut-side up to prevent the seeds from dropping into your cup. Add your lemon juice and water to the simple syrup and stir to combine. If you have the time, refrigerate your lemonade so it stays nice and cool once you add it to your iced glasses!  

Mint Basil Lemonade Blog

Herb Infused Lemonade Recipe

Ingredients (makes four servings)

  • 2 cups of fresh lemon juice (from about 12 – 15 lemons)
  • 2 cups of water
  • Herbed simple syrup

Herbed simple syrup

  • 1 cup of sugar
  • 1 cup of water
  • ½ cup fresh basil, washed and stems removed
  • ½ cup fresh mint, washed and stems removed

Place your sugar, water, fresh basil and mint into a saucepan and bring it to a boil. Let simmer for ten minutes. Remove it from the heat and let the simple syrup cool while the herbs steep. Once it’s cool, remove the herbs and pour the simple syrup into your serving pitcher.  

Juice your lemons and add the juice to the simple syrup. Mix in your water and add ice or set the lemonade in the refrigerator to chill as the flavors combine.

Serve in a chilled glass with lemons, basil and mint and enjoy!

Watermelon Gin Cocktail Blog

Watermelon Cucumber Gin Cocktail

By Lyndsey Bridgers, Marketing Director

There is nothing as delicious as perfectly sweet, chilled watermelon on a hot summer day. This thirst-quenching fruit always accompanies a delicious spread of grilled hot dogs, hamburgers and casseroles at my family’s Fourth of July cookout. To celebrate the Fourth of July this year, we’re whipping up one of our favorite cocktails using sweet watermelon and garden-grown cucumbers and basil.

I started by juicing my watermelon. I used a citrus press (mostly because I already had it out for making lemonade), but you can also use a blender and then strain it with a mesh strainer or cheesecloth into a jar. Afterwards, prepare your glass by running a lime wedge around the rim and rolling it in kosher salt. Set the glass aside.

In the bottom of a cocktail shaker, add your lime juice, elderflower liqueur, cucumber and basil and muddle using a muddler or a wooden spoon. Then, pour in your watermelon juice, gin/vodka and ice and shake vigorously.

Add ice to your glass and strain in your cocktail and top with a lime wedge, cucumbers and sprig of basil. And enjoy!

Watermelon Cucumber Gin Cocktail Recipe

Ingredients (for two cocktails)

  • 1 ounce of lime juice (from two limes), with one wedge reserved  
  • 2 ounces of elderflower liqueur
  • 2 ounces of gin (or vodka)  
  • 6 ounces of watermelon juice (about three cups of cubed watermelon)
  • 6 slices of cucumber
  • 6 basil leaves, plus two small sprigs for garnish
  • Kosher salt

Run a lime wedge over the rim of the glasses, then roll the rims in the kosher salt and set aside.

Add the cubed watermelon to a blender and puree until smooth. Pour the mix through a fine strainer or cheesecloth draped over a glass to separate the juice from the fiber of the fruit

Watermelon Gin Cocktail Blog

Add the basil leaves, 4 slices of cucumber, lime juice and elderflower liqueur to a cocktail shaker and muddle. Next, add your watermelon juice, gin and ice and shake until cold. Fill your cocktail glasses with ice, then strain the cocktail into the glasses. Garnish with sliced cucumbers and the basil sprigs and enjoy!

Looking for more garden fresh drinks for summer parties? Try out our herb infused lemonade!