Best Italian Lemonade Recipes

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

ITALIAN LEMONADE

Steps:

• Bring water, sugar and the lemon zest to a boil in s medium saucepan.
• Boil over high heat for 5 minutes.
• Let cool for 5 minutes.
• Then stir lemon juice into the sugar water. Pour into a freezer tray and freeze 1/2 hours, or until icy.
• Stir and break up icy crystals with a fork.
• Freeze again until firm, about 2-1/2 hours longer.
• Serve in chilled wine glasses.

ITALIAN BASIL LEMONADE ♥

Steps:

• mix lemon juice, simple syrup, and water in a pitcher and serve in glasses filled with ice. basil simple syrup: 1 1/2 cups sugar 1 cup water 2 cups lightly packed basil 1 tablespoon lemon zest (optional) combine the water, sugar, and basil in a small saucepan and heat at medium-high until the liquid is clear and sugar granules are no longer visible, about 7 minutes. if using lemon zest, add to the syrup once it's off the heat. allow to cool, then strain out the zest and basil leaves. note: this is a tart lemonade, if you prefer a sweeter lemonade, i would increase the sugar in the simple syrup. the recipe also produces a strong lemonade, which is why it is served in glasses with lots of ice. enjoy! ♥

ITALIAN LEMONADE

Steps:

• Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice. Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes. Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
• When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down. Serve with a straw and a spoon, and be prepared to be whisked away to the summer streets of Chicago.

ITALIAN LEMONADE

Steps:

• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.
• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with basil.

ITALIAN LEMONADE(CHICAGO USA)

Steps:

• Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice.
• Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes.
• Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
• When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down.
• Serve with a straw and a spoon.