Ingredients
- Fresh lemons : Several whole lemons used to make the juice.
- Fresh basil leaves : A bowl of fresh green basil.
- Pineapple juice : A box of “Chef de Baie” pineapple juice.
- Lemon syrup : Teisseire Zero Sugar lemon syrup.
- Mint syrup : Duval mint syrup.
- Sugar : Added according to taste.
- Water and ice cubes : For dilution and serving.
Preparation Steps
- Extract the juice : Cut the lemons in half and use a juicer to collect the fresh lemon juice.
- Mix : Add fresh basil leaves, lemon juice and water to a blender, then blend until smooth.
- Filter : Pour the mixture through a fine strainer into a large bowl to remove the pulp and leaf residue.
- Dilute and flavor : Add water to the concentrated mixture, then stir in the pineapple juice, lemon syrup and a splash of mint syrup.
- Sweeten : Add sugar (or sugar substitute) and stir until completely dissolved.
- Serve : Pour the juice into a glass filled with ice cubes. Decorate with a slice of fresh lemon and basil leaves for presentation.