Stevia Basil Lemonade

by adustyframe ~ August 16th, 2011

I saw this recipe for basil lemonade the other day. Hmmm…. that sounds weird to me but maybe it would be good?

I’ve been drinking a lot of lemon juice/water/stevia this summer. I have basil in my garden–ok why not! I’ll give it a try.

It was delicious! The basil makes it less tart in a way?

Here’s how I modified it.

Instead of sugar, I added 5 packs of stevia to the water. All I did with the basil was slice through the leaves quickly and add them. I strained it after it cooled and continued with the recipe.

I did need to add a little more stevia–a pack or two is all. It was really good.



4 Thoughts Shared to Stevia Basil Lemonade

  1. Janet

    I love stevia lemonade and limeade. Not sure about the basil. I will have to get brave and try it!

  2. Eliza

    I may have to go find someone who grows basil

  3. MamaHen

    Basil???? I can see mint leaves, but basil?

    Yes, basil! Be brave and give it a try…

  4. Eric Rodgers

    I think basil must have similar properties to that of stevia, but with a spicier flavor. This summer, I’ve made a few pitchers of iced tea adding basil to the mix (with sugar, but only 1/4 cup). The basil batches always lean a bit sweeter than other variants, and cherry-basil tea is probably my favorite.

    For that tea, I use 3 large black tea bags (green might be good, too), 2 cups of cherries, 1/4 cup of sugar, and 1 cup of packed fresh basil leaves. All of it goes into a kettle with water to cover, and heated through until the kettle starts to steam. Remove the kettle from the heat, and continue to steep for 7 minutes. Pour into a 2-quart pitcher half-filled with ice. Add water as needed to fill, and add more fresh, pierced cherries and torn fresh basil leaves to the pitcher. It’ll keep three days in the fridge… if it lasts that long.

Thank You for Sharing Your Thoughts