Basil Cinnamon Lemonade

Recipe Adapted From: The Herbal Kitchen by Jerry Traunfeld

Makes 12 six oz servings

¾ cup sugar

½ cup water

2 cinnamon sticks

½ cup fresh cinnamon basil or sweet basil leaves

½ container of frozen lemonade

1 large bottle seltzer water

2 lemons sliced into thin rounds for garnish

Ice

1. Bring the sugar, water, and cinnamon to a boil in a small saucepan.

2. Reduce the heat and simmer the syrup for 3 minutes.

3. Stir in the basil leaves and remove from the heat. Let the syrup cool to room temperature. Strain.

To serve, combine the lemonade, half the basil cinnamon syrup, and half the seltzer in a large pitcher. Add ice and half of the lemon wedges. Save remaining ingredients (not combined) to make seconds.