Recipe by Liz Sempervive, Executive Chef of the Millstone Café
|8||Lemons, juiced (plus the zest of one lemon)|
|1||Lemon, cut into slices for garnish|
- Use a peeler to remove the zest off of one lemon. Set the lemon peel strips aside.
- Juice eight lemons. It’s a good idea to juice the lemons into a small bowl so you can strain out the seeds later. Set the lemon juice aside.
- Make simple syrup by heating up one cup of water on the stove until boiling (a tea kettle works great for this step). Meanwhile, add one cup of sugar to the big pitcher. Once the water boils, pour one cup into the big pitcher and stir until the sugar has dissolved.
- Once the sugar has dissolved, add in the bunch of basil and the lemon peels; let steep for 15 minutes.
- After the flavors have steeped, use a strainer to pour the lemon juice into the pitcher. Stir to combine.
- Add six cups of ice and taste. If it's too sweet, add a little more lemon; if it's too tart, add some more simple syrup.
- Pour into glasses to serve and garnish with a lemon ring. Enjoy!
Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.