My annual post of “What to do with all this basil?” Keeps rolling on with part 4 today. Based on the response that the posts get…fresh basil recipes are a very welcome thing to find. Looks like I’m not the only one with a three foot tall basil bush in their backyard. And while tomato and basil salads are delicious (especially with some fresh mozzarella and red onion tossed in there), how many of them can you eat before you need a change? Today’s recipe is definitely something different to do with fresh basil and wait until you taste it – Basil Lemonade Jelly.
I got the idea for basil lemonade jelly from a recipe over on Epicurious that I stumbled on. I also have no idea how I ended up coming across such a random sounding thing either. I think I sleep search. Like some people do weird stuff when they sleep….like sleepwalking. I think I actually fall asleep and search for things. There is some truly weird stuff on the internet and I’m pretty sure I’ve come across a most of it. <shudder>
But I can tell you that as weird as this lemonade jelly recipe might sound…I’m pretty sure it’s going to be your favorite summertime jelly because guess why? It tastes just like a glass of lemonade, with a hint of basil!
I like showing you how to make jelly that doesn’t require an entire day to make, an orchard of fruit or enduring the hot and steamy canning process. This recipe, like my other jam and jelly recipes, makes 1 jar of the stuff that you can just keep in your refrigerator. You can increase the size of the recipe and can it if you like, but it’s not necessary and it’s not part of the jelly recipe you’ll find here.
Making a super high acid jelly like this lemonade jelly does have its challenges, but they aren’t anything you can’t handle. Unlike my other jelly recipes, you need to use pectin in this one (because of the lack of pectin in the juice). It also needs some help thickening by cooking it a bit longer. But that’s it. See? I promised you it wasn’t hard.
Plus, this is another way to use up that ginormous basil bush that’s taking up an entire corner of your patio.
So bust out some lemons, a little sugar and some fresh basil and make a batch of this basil lemonade jelly…you’re going to love it!
- ¾ Cup Water
- ¾ Cup Fresh Lemon Juice
- ¾ Cup Sugar
- ½ Cup Packed, Fresh Basil (you can use leaves and stems)
- ¼ Cup Orange Juice
- 1 Teaspoon Pomona Pectin
- Add water, lemon juice and sugar to a medium size pan and heat over medium high heat.
- Continue to heat, and stir, until the sugar melts.
- While this mixture is cooking, drop the basil leaves in a bowl big enough to hold the lemonade mixture.
- Once the sugar melts, pour the hot liquid over the basil and let steep for 5-7 minutes.
- Strain juice mixture back into pan and add orange juice and pectin.
- Whisk the pectin into the juice and heat over medium high heat until mixture thickens. You'll basically be cooking this down by ⅓.
- Remove from heat and pour into a jar (with a lid) to cool. Then pop it into the refrigerator.
- Once chilled, go ahead and serve up some sunshine.
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