I love pineapple basil lemonade as a stand alone drink or even the base for desserts and cocktails. It’s fresh, not overly sweet, and easy to make.
I use the pineapple basil lemonade as the base for the pineapple basil lemonade slush, The Ghee Spot, and my pineapple basil sorbet, and no shock, think it’s the best thing ever! I whip up a giant batch of this stuff for picnics, bbq’s, and just about anything else.
It brings a new zip to lemonade – which lets face it, is still quite fabulous on it’s own. But the pineapple brings in the sweet tartness we all love, and the basil just cuts the acidity, tartness, and sugary-ness. All in all balancing out the lemonade with a lovely herbal flare.
You’ll note that sieving is optional. I’ve made it both way and it’s amazing – it really just comes down to if you like pulp or not. As for the rest – mix it up and enjoy. Also, I find that it’s fine in the fridge for a couple days, so feel free to make it ahead of your party, or just enjoy it for a couple days. You could even use it for the base of a dessert.
4 servings per container
- Amount Per ServingCalories129
- % Daily Value *
- Total Fat
- Saturated Fat 0.3g 2%
- Sodium 10mg 1%
- Potassium 194mg 6%
- Total Carbohydrate
- Dietary Fiber 1.1g 5%
- Sugars 31.1g
- Protein 0.8g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.