What to Do with All this Basil? Basil Lemonade Jelly
Prep time
Cook time
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What to do with too much basil. Fresh basil recipes: Basil Lemonade Jelly. This tangy and refreshing jelly recipe will have you savoring breakfast. Makes about 1 - 1½ cups.
Recipe type: Condiment
Cuisine: American
Serves: 1
  • 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
  1. Add water, lemon juice and sugar to a medium size pan and heat over medium high heat.
  2. Continue to heat, and stir, until the sugar melts.
  3. While this mixture is cooking, drop the basil leaves in a bowl big enough to hold the lemonade mixture.
  4. Once the sugar melts, pour the hot liquid over the basil and let steep for 5-7 minutes.
  5. Strain juice mixture back into pan and add orange juice and pectin.
  6. Whisk the pectin into the juice and heat over medium high heat until mixture thickens. You'll basically be cooking this down by ⅓.
  7. Remove from heat and pour into a jar (with a lid) to cool. Then pop it into the refrigerator.
  8. Once chilled, go ahead and serve up some sunshine.
While this is a spreadable jelly, it will be a bit looser than the store bought stuff.
Recipe by My Man's Belly at http://mymansbelly.com/2014/08/05/what-to-do-with-all-this-basil-fresh-basil-recipes-part-4/