herbed spiked lemonade

 

Summer requires lemonade. Preferably, one that’s really refreshing. By this point in the summer, though, you’re probably bored with it – probably because you’ve had one too many glasses of boring lemonade. Fresh herbs provide a bright, invigorating flavor that is just plain perfect for beating the summer heat. This recipe will renew your faith – and interest – in lemonade.

This recipe can be made with or without alcohol. If you are making the adult version, you have a lot of options, as infused vodkas are proliferating at a deliciously fast rate. I love mango, so I often use Three Olives Mango in this recipe (if you like mango vodka, try it in my sassy summer sangria, too!). You also could use a cilantro-, berry-, or other fruit-infused vodka. Here in Columbus, our beloved Middle West Spirits makes a fantastic stone fruit vodka that is good with pretty much everything I’ve ever paired it with. I encourage you to explore the infused vodkas that grab your eye – and if you want recipes that will help you use the rest of the bottle, just ask me! I also encourage you to seek out a local distillery, and check out their offerings as well. Your spirit of adventure will be rewarded.

herbed spiked lemonade

20-25 fresh mint leaves
10-15 fresh basil leaves
3 sprigs of fresh rosemary
64 ounces lemonade
16 ounces vodka

Crush the mint, basil and rosemary with your fingers. Place all ingredients into a pitcher and refrigerate overnight. While you’re at it, you might as well freeze a tray of plain lemonade ice cubes to help prevent watering down this cocktail when you serve it. If you want to get really fancy, place a tiny mint leaf in each of the ice cubes (the Crushed Cocktails logo features an ice-trapped mint leaf swimming in my herbed spiked lemonade).

If you make – or would like to start making – pitchers of infused beverages with some frequency, I recommend this infusion pitcher for its ease of use; it also works well for plain ice water.