2 cups lemon juice, about 12 to 15 lemons
2 cups Basil Simple Syrup, recipe follows
2 cups cold or sparkling water
Lemon twists, for garnish
Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar
1 cup water
In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.
1 1/2 quarts cold water
6 high quality black tea bags
2 cups mango nectar
1/4 cup fresh mint leaves
Thinly sliced mango
Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.
3 cups ginger ale
4 tablespoons grenadine
4 tablespoons orange juice
3 scoops orange sherbet
Blend together ginger ale, grenadine, orange juice, and sherbet. Pour into ice-filled cocktail glasses. (To make a version with alcohol, add white rum.)