Sweet Basil Pink Lemonade

Method

1. 1

   Peel a few wide strips of zest off the lemons with a vegetable peeler. Try to leave the white pith behind so the syrup doesn't go bitter.

2. 2

   Add the sugar, 1 cup of water, the lemon peel and the basil to a small pot. Bring it to a boil, stir until the sugar dissolves, then take it off the heat.

3. 3

   Let it steep for about 15 minutes so the basil and lemon come through, then fish out the peel and the basil leaves.

4. 4

   Mash the raspberries into the warm syrup, then strain the whole thing and press on the solids. That's what turns it pink.

5. 5

   Pour the syrup into a big jug with the lemon juice and cold water. Taste, and add more water if it's too sharp for you.

6. 6

   Serve over a lot of ice with a basil sprig and a lemon slice in each glass.