Whip up this refreshing recipe for home made Basil Lemonade
4 cups fresh basil packed (top half part of a bunch)
4 cups water
1 cup Splenda (the original recipe called for 2 cups white sugar)
9 strips of lemon zest (about 4 inches long)
2 cups basil syrup
1 1/4 cup fresh lemon juice
2 cups ice cubes
2 cups water
Bring all ingredients to a boil in a medium pan, stirring until sugar is dissolved.
Let stand at room temperature for about an hour and then transfer to an airtight container. Chill.
Strain syrup through a sieve or strainer, pressing on solids before discarding.
Note: This syrup will keep in the refrigerator for up to 5 days covered.
Stir all ingredients together in a large pitcher. Pour into individual glasses with ice cubes and garnish with basil leaves and lemon zest. Enjoy!