Ingredients
- Organic lemons 3, large
- Stems from basil plant pot Leftover
- SpinneysFOOD Extra Fine Caster Sugar 125g
- Lemon and basil oleo sacchrum 6 tbsp
- Soda water 600ml, cold
- SpinneysFOOD Ice Balls To serve
- SpinneysFOOD Fresh Basil To serve
Nutrition (Per serving)
- 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."
Basil and citrus oil sparkling lemonade
Other 10 Mins Prep
- To 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.