Basil Limeade

By Chanel Dror
basil limeade... yum!

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*photography by Buff Strickland

basil limeade... yum!

basil limeade recipe

Comments (7)

  1. Desi / My Lovely Hook says:

    Sounds delicious! I’ll give it a try 😉
    Desi |

  2. Emily @ Delta Chic says:

    This looks awesome! I will have to make this for an upcoming party at our home!


  3. Kelly says:

    This I got to try. I have the ingredients. Thank you for sharing!

  4. Eva says:

    Looks tasty!

    Thank you!

  5. Bri says:

    I don’t know…I made this and there was something just really weird about it (I went back through recipe as well and I did everything right). It’s too limey…reminded me and all who tried it of kitchen cleaner.

    1. Mannich says:

      Reduce basil and switch it out for the honey when heating the water. In my opinion, straight honey limeade is better anyway. Let me know if you want the recipe.

  6. Mannich says:

    I make dozens of gallons of lemonade and limeade each summer so i decided to give this a try. I’ve tried this with a few variants and here is what I’ve found.

    Fresh basil gives it that cleaner-esque taste, while using less basil and heating it (basil tea, if you will) gives it a decent herbal hint, albeit with an aroma of bad absinthe. Best method found is switching the basil out for the honey in the boiling water; only use a few leaves. Omit the cucumber.

    Pro tips for sweetening lemon and limeade:
    Boiling water with sugar serves two purposes – it dissolves the sugar quickly and turns it into invert sugar (fructose and glucose). This “smooths out” the sweetness and arguably allows one to use less sugar. Honey, on the other hand, is better used without heating, which would destroy some of its desirable benefits/properties.

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