What’s Cooking: Basil Lemonade

_DSF1887The theme for May’s cooking class was hydration: absolutely vital, but also an easy way to over-consume sugar. We talked about why it is bad to ingest too much sugar, and then in the younger classes made smoothies, and in the older classes we made smoothies, basil-mint lemonade, and a DIY sports drink.

This lemonade is much lower in sugar than the normal offering, incredibly refreshing, and easy to adapt with garden herbs. Hopefully your child can join us for a class in July, where we’ll spend more time in the garden learning about herbs!

Broccoli Head Chefs (9-12 year olds)

Herbal Mania – Thursday, July 18th, 2019, 2:30-4:30pm

Celery Sous Chefs (5-8 year olds)

Pesto Power – Tuesday, July 9th, 2019, 2:30-3:30

Pesto Power – Monday, July 15th, 2019, 2:30-3:30

Basil-Mint Lemonade

Adapted from Vegetable Literacy by Deborah Madison


  • approximately ½ cup of fresh basil leaves (regular basil, lemon basil, or thai basil)
  • a dozen mint leaves
  • 3 tablespoons sugar
  • juice from 2-3 lemons (½ cup lemon juice)
  • 4 cups of water


Using a muddler or a spoon, muddle the basil & mint leaves with the sugar until the leaves are crushed at the bottom of a pitcher. Add the lemon juice and water. Stir well to combine. Chill and serve. 

Read the rest of the June Sprout here!

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