While I love everything we’ve made in Perkins’ Farm Kitchen, the Strawberry Basil Lemonade will always hold a special place in my memory. It was the first recipe I developed by myself, and it has been a smash hit this very warm June. This lemonade, like most of our recipes, was born from in-season inspiration. Our basil was just starting to thrive in the warm summer weather. That same week, the first order of strawberries from Garwood Orchards arrived. Just like that, Strawberry Basil Lemonade was born.
Although strawberry season is close to the end, never fear! This recipe is perfect for adapting. Just substitute the same amount of strawberries and basil for whatever fruit/herb is in season. Some of my personal favorite pairings:
- blueberry and basil or mint
- cucumber and mint
- raspberry and lemon balm
You can find all of these herbs and more in our Pick Your Own (PYO) herb area at our farm. Enjoy!
Blueberry Lemon Balm Lemonade
- large jar (at least 2 quarts)
- wooden spoon or potato masher
- 1½ cups sugar
- 2 lemons sliced
- 3 cups blueberries
- 1.5 cups lemon juice bottled or fresh-squeezed will work
- 8 cups water
- 1 bunch lemon balm crumpled--this will allow the herb to release its flavor into the lemonade
- Use spoon or potato masher to mash sugar, sliced lemons, and blueberries together. The mashing will help release the oils from the lemon rinds. Stop when the blueberries are mostly liquid and the lemons are still intact.
- Add lemon juice and water. Stir until sugar is dissolved. Add lemon balm and let steep for 1 hour in fridge. Enjoy over ice!