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In 1-quart saucepan, mix sugar, 1 cup of the water, the basil and mint. Simmer over low heat, stirring occasionally, until sugar is dissolved. Cool. Strain and discard herbs.
Step 2
In pitcher, stir sugar syrup, lemon juice and remaining 2 cups water. Refrigerate until chilled.
Recipe Tips
Canning jars make fun glasses for serving this lemonade. Add a sprig of basil for a garnish, if desired.
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