Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry Basil Lemonade

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Needing a way to use up those herbs from your garden or a twist on a classic lemonade try out this Strawberry Basil Lemonade for a refreshing cool down this summer.


Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Ingredients
Strawberry Basil Puree
Lemonade
Servings: 3/4 cup servings
Units:
Instructions
Strawberry Puree
  1. Wash the strawberries and basil until cold running water.
  2. Remove green stem from the strawberries and slice in half. Remove the basil leaves from the stem.
  3. Place the halved strawberries and basil leaves in a food processor and ½ cup of water. Blend until a smooth mixture.
  4. Pour into a small bowl and store in the refrigerator for at least an hour up to 3 days.
Lemonade
  1. Pour Basil Strawberry puree thru a mesh strainer over a bowl. Use a spoon to move the puree back and forth over the mesh strainer to drain the liquid.
  2. Pour the strained Basil Strawberry puree into a 2-quart pitcher
  3. Add lemon juice, 7 1/2 cups of water, and stevia and stir until mixed
  4. Place in the refrigerator to chill until serving or serve over ice.
Recipe Notes

Vitamin C = 11.94% DV

Ginger Lemonade

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This tart and a little spicy lemonade is a great way to quench that summer thirst! Perfect for those who find standard lemonade a little too sweet but still want flavor!


Ginger Lemonade
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Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ginger Lemonade
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Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Clean your preparation area and rinse ginger root under cool running water. Slice off any dried-out pieces from the ginger root.
  2. In a saucepan, simmer 20 ounces of water with the ginger root and sugar for approximately 10 minutes. Remove from heat to begin to cool.
  3. In a pitcher place the cooling ginger water, and add in the remaining 20 ounces of room temperature water and lemon juice. Add in extra ginger slices for garnish.
  4. Place in the refrigerator for at least 2 hours or until cold.
  5. Serve over ice. Add ginger or lemons for garnish as desired.
Recipe Notes

Vitamin C = 17.9% DV

Blueberry Lemonade

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A refreshing lemonade lower in sugar that will help hydrate you this summer.  Our Blueberry Lemonade recipe can be made with either fresh or frozen blueberries which are a high antioxidant super fruit.


Blueberry Lemonade
Votes: 2
Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Blueberry Lemonade
Votes: 2
Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Ingredients
Servings: servings (2 quarts total)
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Combine blueberries and 1 cup of water in a blender until liquefied: about 1 min.
  3. Using a mesh strainer over the mouth of a 2-quart pitcher, pour the blueberry puree slowly to strain. Use a spoon to move puree back and forth over the mesh strainer to drain liquid.
  4. Add agave nectar into freshly squeezed lemon juice, stir well.
  5. Pour in agave nectar and lemon juice into a pitcher, stir.
  6. Add the remaining 5 cups of water to the pitcher and stir.
  7. Serve over ice. Add blueberries, thinly sliced lemon, or mint for garnish.
  8. Store in the refrigerator for 2-3 days.
  9. ** Stir lemonade before pouring. **Blend frozen blueberries longer to liquify.
Recipe Notes