BASIL ORANGEADE
You can use frozen juice but it is best made with freshly squeezed orange juice. The basil syrup can be made a week in advance and is also great for poaching fresh fruit.
(for 10 to 12)
Water - 2 1/2 cups (625ml)
Granulated sugar - 1 cup (250ml)
Loosely packed fresh basil leaves - 2 cups (500ml)
12 oranges
Orange vodka - 1 cup (250ml)
1 lemon
Sparkling mineral water - 2 cups (500ml)
Extra basil for garnish
In a saucepan, bring the water and the sugar to a boil, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and add the basil leaves, cover and leave to steep for 30 minutes. Remove the leaves and chill.
Squeeze the juice from 10 oranges and pour into a pitcher, add the basil syrup and vodka. Cut the 2 remaining oranges in half and slice, add to the pitcher, then juice the lemon (you should have about 1/2 cup or 125ml of juice). Pour into the pitcher along with the mineral water, then add ice. Stir and garnish with additional basil leaves.
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