Fine Cooking Magazine - November/December 2020

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.

This recipe is excerpted from Flavor Exposed. Read our review.

Ingredients

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

Preparation

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.

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Lemons
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Ginger
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Rhubarb

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What We're Cooking Now

Name: Thai Basil and Cumin Lemonade
Yield: 4 servings
Cuisine: Asian
Ingredients: 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