Receta Pear Lemonade with Thai Basil: A Fall Favorite?
Beverages
5 Nov 2014
By Greg Henry
I realize that lemonade is not exactly considered a Fall Favorite. But how about Pear Lemonade with Thai Basil?
Lemonade typically reminds us of lazy summer afternoons spent on the porch– ice cubes tinkling in our glasses, sweat dripping from our brows. Lemonade is for swimsuits and heatwaves, not rainstorms and fuzzy sweaters, right?
Well to my way of drinking lemonade should be a year-round treat. All it takes is tart, juicy lemons mixed with seasonal produce and a bit of creativity. I’m sure we could think of an appropriate lemonade for every season. Starting with this season and this Pear Lemonade with Thai Basil.
Whole, fresh ripe pears add a hint of honey taste and a rich texture to this sweet and sour seasonal sipper. I used green-skinned Bartlett pears, which results in a beautiful celadon color. The addition of Thai basil adds the barest hint of anise, another favorite fall flavor of mine. In fact I find myself substituting Thai basil this time of year in almost every recipe that calls for basil. In my garden sweet summer basil has already begun to fade and go black and slimy! My Thai basil is just beginning to set big purple spikes of flowers and is developing its most pronounced flavor of the year.
So pull out the fuzzy sweater and get the rakes out while you’re at it. Because along with cool, crisp weather and preparations for Thanksgiving, fall brings the additional chore of leaf clean-up. Some people love getting out there and raking up a yard full of leaves. Others would rather do just about anything else. No matter which sort you are, I predict a little Pear Lemonade could get you quite a few happy helpers.
So call all the kids on the block– their reward is simple. In fact, while you’re at it, invite the parents too. A splash of Poire Williams pear brandy will turn a few fallen leaves and glass of Pear Lemonade with Thai Basil into a real party. GREG
Ingredients
- 1 large Bartlett pear (stemmed and roughly chopped)
- 1 cup freshly squeezed lemon juice
- ½ cup granulated sugar
- 12-15 large Thai basil leaves (or other basil that you like)
- 2 cup water
- ice cubes (for serving)
- basil sprigs (as garnish)
Directions
Place the chopped pear, lemon juice, sugar, basil leaves in the jar of a blender. Put the lid on and pulse the mixture 10 or 12 times, then run the blender until the mixture is smooth.
Strain the mixture through a fine-mesh sieve and into a 1-quart or larger pitcher, pressing the solids through with the back of a spoon. Pour in the water and stir to combine. Serve in glasses filled with ice cubes, garnished with basil sprigs.
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