Lemon basil has a wonderful lemony smell and taste to it. Unique from sweet basil, this fresh taste goes great in a variety of dishes. Use in stir fries or chicken dishes! It also works great for drinks. The flowers are also edible and can make a great addition to your flower bouquets.
Lemon Basil Burrata with Garlic Toasts
- 8 oz ball burrata cheese
- 3 tbsp olive oil divided
- 1 tbsp fresh lemon basil chopped
- 1 lemon squeezed
- 1 baguette sliced
- 1 clove garlic halved
- Preheat the oven to 425 degrees F. Brush baguette slices with 1 tbsp of olive oil. Rub with garlic and lay out on a baking sheet. Place into the oven and toast for 8-10 minutes until slightly golden around the edges.
- While baguette slices are toasting, combine 2 tbsp olive oil, basil, lemon juice in a small bowl. Place burrata cheese in a small/medium serving bowl and slice open with a knife. Pour the lemon-basil olive oil mixture over the burrata. Serve with garlic toasts.
Lemon Basil Mojito Mocktail
- 1-1/2 cups sugar
- 4 cups water
- 6 cups fresh lemon basil leaves, divided
- Crushed ice, divided
- 2 bottles (1 liter each) club soda
- GARNISH: Fresh lemon wedges
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Place half the basil in a small bowl. With a pestle or wooden spoon, crush basil until its aroma is released. Stir into the sugar mixture. Remove from heat; cool completely. Strain; refrigerate until cold.
- Place 2 cups crushed ice and remaining basil in a 4-qt. pitcher. Using a muddler or a wooden spoon, press basil leaves against ice until their aroma is released. Stir in basil syrup and soda. Serve over crushed ice in tall glasses; squeeze lemon wedges into the drink.