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Thai Basil and Cumin Lemonade

William Brinson

Servings: 4

If my son ever decides to have a lemonade stand, I’d like to think I’d have some influence over his product. If so, this would be my suggestion for our collaborative effort: a refreshing, fragrant beverage suitable for all ages. Seriously, I’m pretty sure this is a get-rich-quick idea for a small business, so if you want to steal it and start a Thai Basil and Cumin Lemonade stand, by all means, go for it.


  • 2 cups fresh lemon juice
  • 1-1/2 cups water
  • 1-1/2 cups sugar
  • 2 fresh sprigs Thai basil, plus leaves for garnish
  • 2 Tbs. sliced ginger
  • 2 tsp. cumin seeds
  • Ice


  • In a large pitcher, combine the lemon juice, water, sugar, Thai basil, and ginger.
  • Put the cumin seeds in a small dry sauté pan over low heat and toast until just aromatic, about 2 minutes. Immediately add the warm cumin seeds to infuse the lemonade with the cumin flavor and stir to dissolve the sugar. Refrigerate until fully chilled, about 30 minutes.
  • To serve, mix again and pour over ice. Garnish with Thai basil leaves.flavor exposed cookbook sosa


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