Pioneer Woman Blueberry Basil Limeade

Pioneer Woman blueberry basil limeade is a tart, refreshing summer drink with fresh lime juice, sweet basil syrup and plump blueberries that comes together in 45 minutes. Try this easy summer drink recipe for a cookout or a Fourth of July party, since it's make-ahead and serves a crowd.

Let the basil steep in the hot syrup for the full 30 minutes, because that is where all the herby flavor comes from. Pull it out early and the limeade tastes like plain sweet lime juice.

Infusing the basil into a simple syrup gives you a smooth, mellow herb flavor that muddled leaves in the glass can't match. Dropping the blueberries into the pitcher at the end also keeps them whole and pretty instead of turning the drink murky.

Pioneer Woman Blueberry Basil Limeade

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

140

kcal

A basil-infused syrup sweetens a pitcher of tart lime juice, then whole blueberries float on top for color. Once it chills for 4 hours, it pours cold and crisp over ice.

Ingredients

• 1 c. sugar
  

• 3 large sprigs fresh basil, plus leaves for garnish
  

• 1 1/2 c. fresh lime juice (from about 12 limes)
  

• 1 6-ounce container blueberries
  

Directions

• Make the basil syrup: Combine 1 cup sugar and 1 cup water in a small saucepan over medium-high heat. Stir occasionally until the sugar has dissolved.
• Steep the basil: Add 3 large sprigs of fresh basil to the syrup, then remove the pan from the heat. Let it steep for 30 minutes so the basil flavor soaks in.
• Strain into a pitcher: Strain the syrup into a large pitcher and discard the basil. Then stir in 1 1/2 cups fresh lime juice and 4 cups cold water.
• Chill the limeade: Refrigerate the pitcher for at least 4 hours or until you're ready to serve. The longer it chills, the colder and more refreshing it tastes.
• Add the blueberries: Stir the 6-ounce container of blueberries into the chilled pitcher. They'll float and tint the limeade as it sits.
• Pour and garnish: Pour the limeade into ice-filled glasses, getting a few blueberries into each one. Then garnish with fresh basil leaves.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice gives the cleanest, brightest flavor, and it is what this limeade is built on. Bottled juice can taste flat or slightly bitter, so I'd squeeze the limes if you can.

How long does blueberry basil limeade keep in the fridge?

Without the blueberries, the limeade holds in a covered pitcher for a few days, though the fresh flavor is best early on. Once the berries go in, I'd serve it within a day so they stay plump.

Can I make this limeade ahead of time?

Yes, and the recipe actually wants you to, since it needs at least 4 hours in the fridge. Make the syrup and mix the pitcher the day before, then add the blueberries just before serving.

Can I use less sugar or a different sweetener?

You can cut the sugar a little if you like it tart, but the syrup is what carries the basil flavor, so don't skip it. Honey or agave can stand in, though they'll add their own taste.

What's the most common mistake with this drink?

Letting the basil steep too long or too little is the usual slip, since too short tastes like plain limeade and a very long steep can turn grassy. Stick to the 30 minutes and strain it out.