440 gm (2 cups)caster sugarFinelygrated rind of 4 lemons, plus thinly sliced lemon to serve¼ cup (loosely packed)basil, plus extra leaves to serve500 ml (2 cups)lemon juiceTo serve:ice cubes and soda water
Stir sugar, lemon rind and 500ml water in a saucepan over medium heat until sugar dissolves, then increase heat to medium-high and bring to the boil. Reduce heat to medium, simmer until slightly reduced (6-8 minutes), then set aside to cool. Add basil and refrigerate to infuse (2 hours). Strain through a coarse sieve (discard leaves), add lemon juice and refrigerate until required.
Fill glasses with ice, add lemon and basil concentrate to taste, top with soda water and serve with lemon slices and extra basil.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.