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Jansal Valley Black Raspberry Basil Limeade
Simmer white sugar and 1 cup water in a saucepan over medium-high heat until sugar is fully dissolved and mixture has reached a syrupy consistency. Place basil leaves and 4 lime wedges into a large pitcher. Use a muddler (or the blunt end of a whisk) to crush the basil and lime, releasing the oils and juices. Add black raspberries and the key lime sugar, and muddle again. Fill the pitcher with ice. Pour the lime juice and simple syrup mixture over the ice. Stir in 2 cups of water. Pour into (4) 8 oz. glasses and garnish with the remaining lime wedges.