Garden herb lemonade
Ingredients · Servings 4
- 4 Citron
- 1 handful Fresh mint
- 1 handful of fresh basil
- 1 liter of water
- 120 pods of powdered sugar
- 1 Cucumber(s) U
- 8 Ice Cubes
Method · 15 min
- Wash the lemons and cucumber thoroughly under running cold water, then dry them with a clean cloth. Slice a few thin rounds of lemon and cucumber for garnish when serving. Squeeze the lemons to extract their juice, removing any seeds. Peel the cucumber completely or partially, as you prefer, then slice it thinly so its freshness infuses the lemonade easily.
- Quickly rinse the fresh mint and basil, then gently pat them dry to avoid damaging the leaves. Reserve the prettiest leaves for garnishing the glasses. Remove any thicker stems, if necessary, then lightly crush the remaining herbs between your hands. This will release their aromas without over-crushing them, ensuring a fresh, clean, and pleasant flavor in your drink.
- Pour the lemon juice into a large pitcher or a wide bowl. Add the granulated sugar, then stir in the water. Mix thoroughly with a large spoon until the sugar is completely dissolved and the mixture is smooth. Taste this lemonade base to check the balance between the lemon's acidity and the sugar's sweetness, then adjust the sugar level slightly if necessary.
- Add the cucumber slices to the pitcher, then stir in the prepared mint and basil. Mix gently to distribute the ingredients evenly throughout the drink. If you'd like a slightly stronger lemonade flavor, you can very lightly press the herbs and cucumber with the back of a spoon. Be careful not to over-press, however, to avoid clouding the drink or making it bitter.
- Place the pitcher in the refrigerator for 1 hour to allow the cucumber, mint, and basil to infuse properly in the lemon mixture. This resting time significantly improves the final taste, as the aromas diffuse more effectively and the lemonade gains in freshness. If desired, you can stir it once or twice during this resting period to help the flavors blend throughout the drink.
- Just before serving, strain the lemonade for a smoother texture and neater presentation. This removes herb leaves, any stray seeds, and some of the cucumber. Alternatively, you can only partially strain the drink for a richer, more natural look. Give it one last taste before serving to check the overall balance.
- Divide the ice cubes among four tall glasses, then pour in the chilled lemonade. Add the reserved lemon and cucumber slices, along with a few mint or basil leaves for a fresh and elegant presentation. Serve immediately to fully appreciate the zest of the lemon, the crisp freshness of the cucumber, and the delicate aroma of the garden herbs.
4 pers.
79/pers.
Here's garden herb lemonade: a refreshing cocktail that evokes the scents of summer. Juicy lemon, crisp cucumber, and a bouquet of fresh herbs—all harvested in the warmer months. Inspired by the traditions of sharing and simple pleasures, this recipe invites you to savor summer, glass in hand, in good company. A homemade drink that's easy, healthy, and bursting with sunshine, perfect for young and old alike as soon as the warm weather arrives!
