~ adapted from CHOW ~
Make strawberry-basil syrup for the lemonade: Combine and heat to a boil 1 1/2 cups granulated sugar and 1 cup water. Add 1 pound strawberries in 1/2″ chunks. Reduce heat to medium-low; 10 minutes to soften berries. Remove from heat, stir in 3/4 cup tightly packed fresh basil leaves. Let rest to steep 45 minutes. Then strain through a fine-mesh sieve, discard solid matter.
Freshly squeeze lemon juice for 2 cups.
According to taste, more or all of the syrup may be needed.
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