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Too Hot to Bake: Basil Limeade!

July 20, 2011

With temperatures in the 90’s this week in Boston and just a single desktop fan blowing in my apartment, it is WAY too hot to turn on the oven.  It’s the kind of week where you do anything you can to avoid creating more heat in the kitchen.  So this week, there will be very little baking happening here.

Earlier today I headed to the financial district to meet with my insurance guy (Woohoo I’m getting my car registered in Mass!).  The office is located right by my favorite food truck, so I stopped by for a quick bite.  Today on the menu they were offering a basil limeade, and while usually I stay away from overpriced fancypants drinks from trucks, it was just so hot today, I had to go for it.  The limeade was delicious, but while chugging it down 25 cents worth in each gulp, I couldn’t help thinking “I could probably do this for cheaper… and better.”  So on my way home, I stopped by the grocery store, grabbed some lime and basil,and now I’m doing just that.

And yes–in case you’re wondering… this does make a delicious adult cocktail if you add 1.5 oz vodka to 4 oz basil limeade.  Serve in a martini glass with a sprig of basil.  Or, omit regular cold water and use sparkling water instead.

Basil Limeade 


1 cup granulated sugar

1 1/2 cup water

1 bunch basil

3/4 cup fresh squeezed lime juice

4 cups cold water


extra basil, for garnish

Bring sugar and 1 1/2 cup of water to a boil in a small saucepan.  Boil until sugar has completely dissolved.  Remove saucepan from heat and add basil.  Allow basil to steep until syrup has reached room temperature.  Put entire mixture into food processor or blender.  Pulse until basil is finely chopped.  Strain mixture and discard basil.  Syrup should be green in color.

Add syrup a pitcher along with lime juice and cold water.  Rim glasses with turbinado sugar.  Fill glasses with ice and pour limeade.  Garnish a sprig of basil.  Enjoy outside in the sun with friends! (Or alone, in your apartment, while all your friends are at work.)

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