But by the very next morning, my basil plant was wilting. It was looking sad. I put it near the window to get some sun, but it didn't seem to help. I read online that you should store it in a moist environment, like a plastic bag with holes poked in it.
That didn't help either. As the day went on, my basil plant wilted more and more. I didn't want my fresh basil to go to waste! So I looked online and found that you can preserve basil in salt.
So I picked off all the leaves that had already started to decay and wilt, and put the rest in a plastic container between layers of salt.
Stuck it in the fridge, and we'll see how they keep! They're supposed to last 6-9 months packed in salt in the refrigerator.
With my already-wilted leaves, I decided to make a quick basil lemonade recipe.
Since I had about 1 cup of basil leaves instead of the recipe's called-for 1/2 cup, I doubled the recipe.
Basil Lemonade Double-Batch Recipe
makes about 2 quarts
- 1 cup of lightly packed fresh basil leaves
- 6 tablespoons sugar
- 8 cups water (or about one of those 64 oz / 2 qt pitchers filled with water)
- 1 cup freshly squeezed lemon juice (I used the juice of a lemon supplemented with ReaLemon juice)
In your pitcher, add basily sugar to the water. Add lemon juice. Stir until the sugar dissolves.
Strain through pitcher lid and serve over ice.
I thought the chunks of basil were kind of big in my lemonade, so I tried to blend it in a blender to chop them up. It didn't really work. The strainer on the pitcher helps to keep some out of your drink, but if you just let the drink sit a few minutes, the big chunks of basil will sink to the bottom.
It might help to make this as a slushy, with ground up ice, to mask the basil chunks. The taste of this lemonade is quite refreshing, and is best cold. I imagine it would be fantastic in the middle of summer.
Since it reminded me of a mojito, this basil lemonade would probably also go well with vodka or rum :)