I love a good lemonade. In fact, lemonade is one of the things that constantly comes out of my kitchen. I am always making drinks and lemonade comes together so quickly. This Peach Thai Basil Lemonade came together in a pinch.
Peach Thai Basil Lemonade
There are just a couple of steps to making a layered lemonade. There is the making of the syrup. Then there is adding the lemon. Yup, it is that simple. The trick to making something that simple perfect lies in finding the best flavors that might be unexpected but pack a punch. Peaches are not the first thing I think of when I dream of lemonade but they do pack a punch. The Thai basil, for me, breaks through some of that sweetness with it herby scent. Of course, lemons simply brighten everything up. Peach Thai Basil Lemonade is a truly magically combination.
I have to admit that the first time I had a Thai basil lemonade was a food truck at SoWA in Boston. It just seemed so fancy because it was my first time seeing Thai basil outside of Thai fried rice. Since then, it has opened my eye to not just using basil in drinks but herbs in general. Thai Basil was a gateway to making other herb-infused syrups. If you are unable to get Thai basil or just have other herbs on hand, try them. A good infusion of rosemary or thyme would be magical in this recipe as well.
Finally, I must say that I love making drinks because when my fruits are going bad, it is a good way to rescue their flavor.
I don’t have to worry about the texture. Since I cook my fruits in the syrup, I don’t worry too much about contamination. As summer ends, you will find me making more syrups. I am just hoping to catch one last bit of goodness before fall comes and I am drinking teas.
Peach Thai Basil Lemonade
- 2 Large Peaches Sliced
- 1/3 cup Thai Basil Leaves
- 1 cup Sugar
- 11/2 cup water
- 2 Lemon juiced
- Add the peach slices, sugar, and water into a pot. Bring to a boil. Stir to check sugar is fully dissolved then take off the heat.
- Add in the leave so the Thai basil immediately so that it can infuse through the peach syrup. Let the syrup cool down with leaves still in.
- Once the syrup is cool, strain out the peach slices and Thai basil leaves. Then add in the juice of two lemons.
- This cordial/syrup stores well in the fridge for about a week. Drink diluted with sparkling water, kombucha or even chilled green tea.
[…] Restocking my syrups at the moment requires making simple syrup and a couple of herby syrups. Thai Basil syrup is on current rotation in my fridge. I am also digging some citrus-based syrups as well. For this […]