There are mysteries that will never be solved and questions that will never be answered. One such question is why aren't limes available in Marrakech? The land is flush with lemon trees, meyer lemon trees, bitter oranges, naval oranges, juicy juice oranges for that perfect glass of orange juice and even clementines. So why oh why no limes?
Thankfully for us lime lovers, for two short months you can get imported limes. They are expensive, come in small batches and can be found at just one store (luckily for me, said store is right next to the boys school). Such a treat when they are here that calls and text messages are sent out to notify friends of their availability.
Today as I saw my stockpile of limes gleaming next to the last of this seasons strawberries it seemed the perfect time to make Basil Infused Strawberry Limeade.
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| The perfect accompanying tablecloth, no? |
It is the ideal summer quencher for a family cocktail hour. The children and non-drinkers can drink it straight up and if an adult is so inclined, they can spike it with vodka, gin or tequila.
BASIL INFUSED STRAWBERRY LIMEADE
Juice of 6-8 Persian Limes
3 Cups of Water (still or sparkling depending on your preference)
6-8 Strawberries
Basil Simple Syrup (see below recipe)
Combine the lime juice and water in a pitcher. Slowly add the basil simple syrup while tasting until you find your desired balance of sweet/sour. Hull and slice the strawberries. Add Strawberries to pitcher and stir. The limeade will soon turn to a pretty shade of pink. You may either chill in the refrigerator or add ice and serve.
Basil Simple Syrup
1 cup sugar
1 cup water
Handful of Basil Leaves
Boil the sugar and water until clear, turn the heat off and add the basil leaves. Allow the basil to steep in simple syrup for 15 minutes. Remove the basil and cool syrup.
