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July 2007 Gourmet p. 90 article by Ruth Cousineau
Basil Lemon Syrup
Bring to a boil together:
4 C packed fresh basil sprigs
4 C water
2 C sugar
9 strips (4x1 inch) lemon zest
Stir until sugar is dissolved. Remove from heat and let stand at
room temp, covered, 1 hour. Chill until cold, about 1 hour, in
airtight container.
Strain (press on solids) and keep syrup cold, for up to 5 days.
Basil lemonade
2 C basil-lemon syrup
2 C cold water
2 C ice cubes
1 ¼ C fresh lemon juice
garnish with fresh basil sprigs or strips of lemon zest
Pour into tall glasses ½ filled with ice.
Can be made 3 hours ahead and chilled, covered.