Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Makes 4 Servings
RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM
INGREDIENTS FOR THE LEMONADE SYRUP:
2 CUPS WATER, 1 TSP CHOPPED BASIL, 1 TSP GINGER, 1 TSP FENNEL SEEDS, 1/4 TSP RED CHILLI ZEST, 1 LEMON, 1 TSP PEPPERCORNS, 6 TSP SUGAR 1/2 TSP APRICOT SYRUP (OPTIONAL), 1 TSP CHIA SEEDS
Step One: Make the basil water.
Put the chopped basil and one cup of water in a blender. Mix it on high speed till the basil dissolves evenly.
Step Two: Make the syrup.
Heat the remaining one cup of water on medium flame in a pot. Add the fennel seeds, peppercorns, ginger and chilli zest and squeeze the lemon juice. Add basil water and sugar while stirring constantly. Remove from the heat and let it chill.
Fill a glass with ice cubes, apricot syrup and chia seeds. Pour 4 tbsp of the syrup. Top with cold water. Stir.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.