Bake the Book: Lemonade Jelly with Basil
When the summer heat cranks lemonade cravings to Pavlovian levels, try these jelly squares from Bakeless Sweets. They're a delightfully jiggly version of the drink itself, made earthy with the addition of fresh basil.
Tips: If you're harvesting leaves from your own basil plant, use the large lower leaves for steeping, and the tiny, tender top leaves for garnish.
Tweaks: The recipe specifies using pulp-free orange juice to keep from clouding the jelly. Take the same care with the lemons; strain the pulp from the juice before adding to the basil leaves to steep. It's a simple extra step that makes an already simple recipe foolproof.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Bakeless Sweets to give away.