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.
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.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.