Best 3 Nectarine Basil And Clementine Infused Water Recipes

Nectarine, Basil and Clementine Infused Water image

Provided by Taste of Home

Time 5m

Number Of Ingredients 4

Steps:

Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

Nutrition Facts :

Nectarine Preserves with Basil image

Yield Makes 7 or 8 (1/2-pint) jars

Number Of Ingredients 8

4 cups sugar
1/4 cup fresh lemon juice
1/4 cup water
1 cup fresh basil sprigs plus 8 small sprigs for tucking into jars
5 lb nectarines or peaches, peeled and each cut into 8 wedges
1 (1 3/4-oz) box plus 2 tablespoons lower-sugar powdered pectin
Special Equipment
8 (1/2-pint) canning jars with lids and screw bands; a candy thermometer

Steps:

Sterilize jars and lids .
Bring sugar, lemon juice, water, and 1 cup basil to a boil in a 5- to 6-quart heavy pot, stirring, until sugar is dissolved. Simmer over moderately low heat until thick and syrupy, about 25 minutes. Discard basil with a slotted spoon.
Add nectarines to syrup and bring to a rolling boil over moderately high heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer nectarines with slotted spoon to a sieve set over a bowl to catch juice. Drain nectarines 5 minutes, then add juice from bowl to juice in pot.
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide nectarines among jars with slotted spoon. Tuck a fresh basil sprig into side of each jar.
Return juice in pot to a rolling boil, skimming off any foam. Continue to boil until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute.
Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
Let preserves stand in jars at least 1 day for flavors to develop.

Nectarine-Basil Lemonade image

Yield Makes about 6 cups, serving 4 to 6.

Number Of Ingredients 5

3 1/2 cups water
1 cup fresh basil leaves plus additional for garnish
2 nectarines
3/4 cup sugar, or to taste
1 cup fresh lemon juice

Steps:

In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines, chopped course, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.