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  • Andy


Updated: May 20, 2020

Lemonade / Limeade


3/4 to a cup of raw sugar

1 cup of water

1 cup of lemon or lime juice

Zest from either 2 to 3 lemons or limes

3 to 4 cups of cold water.


Simple syrup - In a small saucepan heat the 1 cup of water and the raw sugar, heat, and stir until the sugar is dissolved. Set aside and let cool.

Now add zest, juice, and some of the simple syrup to a pitcher, add water to the pitcher, stir and taste - if it is not quite sweet enough for you add more simple syrup. Once perfect to your taste, chill for at least an hour.

Note: you will be adding sugar to the herbs to aid in the crushing process, so you may want to have the lemonade or limeade a bit tart so that it will not be too sweet when you add the herbs.

Now for the herbs: you will use the same method in making a Mojito as you will for the lemonade.


Take 4 to 6 fresh Basil (or herb of choice) leaves, cut into ribbons and place them at the bottom of the pint glass, add 1/2 a teaspoon to 1 teaspoon of raw sugar. Now add some crushed ice about 1/4 cup. With either pestle or a large spoon - crush the basil into the ice and sugar for about a minute.

Now fill the glass with ice and add the lemonade and stir. Garnish with a slice of lemon and a sprig of Basil or herb of choice.

I tried it with Sweet basil; lemon basil and it was great; Thai basil, purple basil, and cinnamon basil was OK but not as good as the sweet basil.

Now the above works well with Mint (8 to 12 leaves), Sorrel (4 to 6 Leaves) & Tarragon (about 2 dozen). With the limeade, the Sorrel (4 to 6 leaves) and the cilantro (10 to 12 leaves) worked well.

I tried, Rosemary, parsley, marjoram, oregano, and thyme it was odd tasting.

I also tried slicing some fresh ginger, about 5 thin slices (pealed); it was good with the lemonade but just OK with limeade.

Now the lavender (8 to 10 leaves) lemonade I liked but its an acquired taste.

Enjoy cooking

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