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PEACH BASIL LEMONADE

Breann Bowman

My dear friend Jami of Posies Floral had her website launch party last month. I volunteered to bring drinks for it and went with peach basil and strawberry basil lemonades. I had never made them before and had to tweek the recipe a bit since the serving sizes were for 25+ people. I was really afraid it would turn out like crap, but it ended up being a hit! I promised I'd share the recipe, and here it finally is!

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I N G R E D I E N T S

for syrup:

1 cup sugar

1 cup water

4-5 peeled & sliced peaches

1 bunch basil leaves (I like to buy the packages from Sprouts) 

for lemonade: 

1 can frozen lemonade concentrate

Juice of 2-3 fresh squeezed lemons

1 gallon cold water

ice

D I R E C T I O N S

In a saucepan, stir the sugar and water together on medium-high heat until dissolved, then set aside on low heat. In a blender, mix together peaches and basil until smooth with no chunks. Add the sugar water syrup to the blender with the peach mixture and blend for a few seconds until combined.

In your pitcher or serving container, mix the gallon of water with lemonade concentrate and fresh lemon juice. Stir in the peach basil syrup and add ice. I love to add sliced lemon, peaches, and basil leaves as garnish. Serve immediately.

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Flowers by Posies