Roasted Strawberry Basil Lemonade
Oven-roasted strawberries intensify into a jammy syrup that, blended with fresh lemon juice and basil, makes a deeply flavorful homemade lemonade.
Ingredients
- 2 lbs fresh strawberries, hulled, halved
- 1/4 cup granulated sugar (for roasting)
- 1 cup fresh lemon juice (about 6 to 8 lemons)
- 4 cups cold water
- 1/2 cup granulated sugar (for simple syrup)
- 1/2 cup water (for simple syrup)
- 10 fresh basil leaves
- 4 cups ice cubes
Instructions
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1
Preheat oven to 400°F. Spread 2 lbs hulled, halved fresh strawberries on a rimmed baking sheet and sprinkle with 1/4 cup granulated sugar (for roasting). Toss to coat.
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2
Roast for 20 to 25 minutes, until the strawberries are very soft and the juices are thick and bubbling. Let cool for 10 minutes.
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3
Meanwhile, make the simple syrup. Combine 1/2 cup granulated sugar (for simple syrup) and 1/2 cup water (for simple syrup) in a small saucepan over medium heat. Stir until sugar dissolves completely, about 3 minutes. Remove from heat and let cool.
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4
Transfer the roasted strawberries and all their juices to a blender. Add 10 fresh basil leaves. Blend until very smooth, then strain through a fine-mesh sieve into a large pitcher. Discard solids.
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5
Add 1 cup fresh lemon juice (about 6 to 8 lemons), 4 cups cold water, and simple syrup to the pitcher. Stir well and taste, adjusting sweetness or tartness as desired.
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6
Serve over 4 cups ice cubes. Garnish with extra basil leaves and lemon slices if desired.