I originally created this recipes on a whim years ago. I've always been a lemonade lover. I love that crisp first sip on a hot summer day. I love the little shiver down my spine and my body absorbs the shock of ice hitting my teeth. I love the way the summer heat causes the glasses to sweat, and how the drops beg me to drink the frigid liquid, to engulf it with glee. Although I always intend to savor it, somehow this hypnotic concoction is always gone in minutes and I crave another glass. In other words, lemonade is the perfect summer treat with one tiny caveat: it contains a lot of sugar. Diabetes travels down my family line waiting to pounce of each new member. For this reason, I take precaution, always on guard for that little devil. For me Stevia, being safe for diabetics and calorie free is the perfect option. I also have a habit of only being able to grow basil (unfortunately, the other plants must feel my hands are toxic) so when I grow it, so very much of it springs from the earth. Lemons and basil marry well together and I already knew that basil is good in infused water, so I decided to combine the notions, and I am so very glad I did.
The flavors are magnificent, the basil provides the perfect difference to the sweetness, lingering in your throat a little. Feel free to play with proportions - you may prefer more lemon and less Stevia, or more basil. Experiment and do what you feel is best, for the perfect lemonade is the magic of summer.
Sugar Free Basil Lemonade
Ingredients:
- 1 quart jar filled with ice water
- Juice of one lemon (or just 1/2, depending on how tart you like it)
- 6-8 ripped basil leaves
- 1 teaspoon powdered Stevia
Combine in the jar and stir or shake (with a lid!) until thoroughly mixed. The Stevia dissolved with me stirring in less than a minute. Chill for 2-4 hours to allow the basil to infuse the water. Then, sit outside and watch neighbors walk their dogs and children running towards ice cream trucks, and enjoy the rest of your summer.
