Strawberry Basil Lemonade

• 100 g fresh strawberries — Fresh strawberries
• 3 g fresh basil leaves — Fresh basil leaves
• 40 g fresh lemon juice — Fresh lemon juice
• 18 g pure maple syrup — Pure maple syrup
• 219 g chilled potable water — Potable water
• 20 g potable ice cubes — Ice cubes

Method

1. 1Wash and hull the strawberriesRinse the strawberries and basil under cool running water, drain well.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Remove the strawberry hullsRemove the strawberry hulls before measuring exactly 100 g of edible berries.2 minLook for: The measured berries are clean and fully hulled, and the basil is free of grit and damaged leaves.Safety: Use a clean paring knife on a stable board and wash produce immediately before use.
3. 3Blend the lemonade wholeAdd the chilled water, lemon juice, maple syrup, strawberries, basil, and ice to the blender.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend the lemonade wholeSecure the lid and blend on high for 60 seconds without straining.1 minLook for: The lemonade is evenly blush pink, fluid, and free of berry, basil, or ice pieces.Safety: Keep hands and utensils away from moving blades and unplug before scraping.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Settle and serveLet the closed jar stand for 20 seconds, then pour the complete lemonade into one 400 ml glass and serve cold.20 secLook for: One fragrant pink serving fills the glass with no fruit pulp left in the jar.Safety: Consume promptly or refrigerate the sealed drink within 2 hours.