Basil-Rose Lemonade, Inspired by Rendezvous

Dreaming of the Gulab Sharbat that I had at Rendezvous in Cambridge (top photo), I set out to make a simpler version at home (bottom photo). The key is balancing the sweet and herbal flavors. But when you do this, it is so good and so refreshing.

Basil-Rose Lemonade
Rosewater (available at many Indian stores)
Juice from 1 lemon
Basil-Infused Simple Syrup (see below)
3-4 basil leaves, washed

Muddle the basil leaves at the bottom of the glass. Add the lemon juice, simple syrup, water and ice. Keep tasting it until it meets your taste (I love a more sour lemonade while my husband prefers it to be sweeter.) Add a teaspoon of rosewater (too much and it tastes like you are drinking a corsage!)

Basil-Infused Simple Syrup
1 cup sugar
2 cups water
a handful or so of washed basil leaves

Bring to a boil over medium heat. Once the sugar dissolves, take off the heat and let the basil sit for about 15 minutes. Remove the basil. This simple sugar stores well in the refrigerator and can also be used for ice tea.