Maker: Beth Stewart
Beth Stewart is a Tennessee native who has called Arlington, Virginia home for the past eight years. While she’s not working as a digital marketer she’s recreating childhood recipes on her food blog The Dirty Skillet.
A Note From Beth…
You know it’s hot outside when the weatherperson describes the temperature as “oppressive.” And if you live in the DC area you get the added bonus of swampy, dewy, humidity! So what do you do when you’re over sweating through another t-shirt and need a little release? Find solace in a frosty glass of lemonade!
I could easily buy Minute Maid and quickly quench my thirst but that wouldn’t be very food blog-like, now would it? No! I’ve got to figure out how to use my favorite herb. Basil! And throw some country in it. Bourbon!
This Spiked Honey Basil Lemonade does require fresh lemon juice. Please suppress the urge to get “real” lemon juice found in the squeeze bottle. It really can’t replicate the fresh flavor you need. A simple citrus juicer or squeezer should easily produce the juice you need.
Honey Basil Syrup
- 1/2 cup honey (we suggest getting your honey from a local farm, or for an added kick, try AR’s Hot Southern Honey)
- 1/2 cup water
- A bunch of basil leaves (about 10 leaves) Grow your own or try your local farmers market!
- 2 cups fresh lemon juice (8-10 large lemons)
- 1/2 cup bourbon (you can use Bare Knuckle Straight Bourbon Whiskey from Manassas or Isaac Bowman Bourbon from Fredericksburg)
- 2 cups water
In a small saucepan bring honey and water to a boil. Cook on medium-high until honey has dissolved into the water. Once dissolved, turn the heat off. Add the basil cover the pot with a lid and let the basil steep in the honey syrup for at least 4 hours. Steeping while you’re at work or overnight makes for a stronger basil flavor. Combine the syrup with the rest of the ingredients in a medium pitcher. Refrigerate for 1-2 hours before enjoying.