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1 Make simple syrup by heating the sugar and water in a small
saucepan until the sugar is dissolved completely. Add 1/4 cup
fresh basil while making the simple syrup if you love basil. Strain
it out before using in the lemonade.
2 While the sugar is dissolving, use a juicer to extract the juice
from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups
of cold water, more or less to the desired strength. Refrigerate
30 to 40 minutes. If the lemonade is a little sweet for your taste,
add a little more straight lemon juice to it.
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