It’s hot. Really hot. 107F, to be exact. I was about to post a lovely recipe for a summer corn chowder and then I realized that I certainly don’t want to eat hot soup today and I assume you don’t, either. You probably don’t even feel like eating much at all. With heat like this, you need one thing: to stay hydrated so that you don’t have a panic attack and swerve into the cars coming toward you during rush hour. I’m giving you a stupidly easy recipe, today. It even involves a mix – GASP! I’ve made this lemonade for several events and at each event, people fawn over it like it’s magical or something. “How is it sooooo good?” I really don’t know why basil has such a wonderful effect on lemonade, but it does. Adds that floral, refreshingly peppery note to it. Gives it a boost and elevates it from boring ol’ lemonade status. Sure, you could do this without a mix, but I haven’t yet, and so I’m not going to claim that everything I do is from scratch. So today, I urge you to do as little as possible, as well, and making this lemonade is right up that “minimal effort” alley. Enjoy.
Today’s snack time will be little cherry hand pies that Ollie and I made this morning, and this lemonade. She’s never had lemonade, so we’ll see how it goes. The hand pies were really easy. You make the only pie dough that’s worth your time, cut out 3″ rounds, fill with fresh chopped cherries and squeeze shut, crimping with a fork. Bake at 350 for 35 minutes until browned. And no, our snack times don’t look like this. They are in the high chair with me flipping through a magazine or doing dishes while Olive smears cherries all over her face in our dimly lit dining room. But that wouldn’t photograph nicely, now, would it? 🙂
Country Time Lemonade mix, filled to the 2 quart line
1/4 cup lemon juice
1/2 cup fresh basil leaves, washed
1/4 cup sugar
A little less than 2 quarts of water
Dissolve the lemonade mix into the water in a large pitcher. Using your hands, crush the basil leaves until the oils are released. Mix into the lemonade. Stir in the sugar and lemon juice and mix well. Let it sit in your fridge until cold – the longer it sits, the more basil-y it gets. Strain into glasses (no one wants a soggy leaf in their cup) over ice and serve!