Summer is just around the corner, and we’re reeling with anticipation. So much so that we couldn’t resist sharing this delicious recipe for honey-basil lemonade—the quintessential warm-weather drink—courtesy of chef Helene Henderson, owner of celebrity favorite Malibu Farm in Malibu, Calif., and featured in the pages of her just-released culinary tome, Malibu Farm Cookbook ($26; amazon.com). It’s perfect accompanied by her southern California-inspired dishes, like miso-marinated black cod or seaweed sugar snap peas—but tastes just as good on its own, too. Read on for the full how-to.
Makes 2 quarts
1 cup honey
1 cup lemon juice
1 handful lemon basil, leaves only
6 cups water
1. In a blender, combine all ingredients and process until the honey is emulsified in the juice. You can strain out the basil leaves before serving or leave them in.