Holy basil lemonade

Erin and Chad Romanoff of The Uprooted Kitchen in Gilbert, Arizona, are committed to healthy, fresh and organic food. Sourcing locally supports this effort while also allowing the restaurant to showcase the region’s seasonal produce.

“The care that farmers put into growing our produce carries over to our kitchen, where we create dishes with mindfulness and respect for the food,” says Erin.

Her recipe for lemonade features holy basil, also called tulsi. It’s known as the “Queen of Herbs” for its medicinal properties. The team at The Uprooted Kitchen raises it on their patio for a unique addition to its house lemonade recipe.

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Holy Basil Lemonade

Yields: 4 to 5 servings

• 1/2 cup organic cane sugar
• 3 1/2 cup water
• ½ cup holy basil
• 1 cup organic lemon juicce

Make a simple syrup: Combine one-half cup organic cane sugar, one-half cup water and one-half cup holy basil in a small saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Allow to chill.

For the lemonade, mix together 1 cup organic lemon juice, 3/4 cup simple syrup and 3 cups of water. Serve lemonade over ice and garnish with a leaf of basil.