Flavour beverages with aromatic oils from leftover herbs and citrus peels
| Created by | Spinneys |
| Prep time | 10 minutes |
| Resting time | 30 minutes to 2 hours |
| Serves | 4-5 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 98 |
| Protein | 0.1g |
| Carbs | 26.2g |
| Sugars | 25.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the oleo sacchrum, peel two lemons (avoiding the pith as much as possible) and place the peels in a bowl. Place the leftover basil stems in the same bowl. Add the sugar. Using a masher or pestle, muddle the mixture so that the peels and stems release their oils. Rest for 30 minutes to 2 hours. The mixture will look damp and syrupy after this period.
Juice the 2 peeled lemons.
Juice the peeled lemons and half of a third lemon. In a 1 litre jug, combine the oleo sacchrum (excluding the peels and stems) and 120ml of lemon juice, stirring to dissolve any remaining sugar crystals.
Top with the soda water and give it a gentle stir to avoid losing bubbles. Add the ice to four glasses.
Pour the lemonade mixture into the glasses. Add lemon slices and basil to the lemonade and serve.
