raspberry basil limeade

People, I’ve got summer road fever. Bad. Our drive to Tennessee and then to Cape Cod offered a taste of sweet adventure and I’m left pining for more.


More film in my pocket and places to explore. All this lust and desire is heightened by the fact that I’m still scanning film from the first trip and am close but not quite close enough to the experience. To the stories we entered and left behind.


The road waited to be stripped of its asphalt, tar, stones. A dried up swimming pool. White sneakers outside the sliding glass door. Wet dog funk outside Room #307. Peanut butter, banana, and chocolate rice cakes. Bottled or watery drip coffee. Maple brown sugar instant oatmeal. Incense burning in the lobby. Dinner with Shanna and Tim. Tangerine light through a cafe window. Jenni’s Splendid plum sake sorbet. Plastic flowers and stuffed animals left on Elvis’ grave. The Jesus-mobile. Newsprint lined tables. Car hood picnics. Fireworks through Kentucky. Raunchy radio hip hop. The trolley stop. Wet ink at Hatch Show Prints. Barbecue in the sky. Silly Goose Cafe. Iced basil lemonade.


It’s all there. Pulsing through me. Begging me to return. I want more than anything to walk into this sultry road affair with my camera bag, notebooks and pencils, and Mister by my side.


Until then, I’m keeping a jar of this limeade ready, a fruit drenched twist on the lemon version we drank in Nashville. The drink starts off sweet and ends with a sour pucker. Also, you won’t need to chop basil by hand or muddle it with sugar, lime juice, or raspberries—the blender does all the work leaving extra time for daydreaming or whatever else you’re up to this summer.


Raspberry Basil Limeade
makes 2 drinks

1/2 cup natural cane sugar (use more or less to taste)
12 fresh basil leaves
6 tablespoons lime juice (from about 5 or 6 limes)
1/2 cup frozen raspberries
2 cups water
ice for the glasses
2 lime wedges

In a blender, blend the sugar and mint on high speed until the leaves are ground, about 5 to 10 seconds. Add the lime juice, and blend on high for 5 more seconds. Then add the frozen raspberries, and blend the mixture until the raspberries are crushed. Add the water. Taste and adjust sweetener, if necessary.

Pour the mixture into two large glasses filled with ice. Top each drink with a lime wedge and basil leaf, and serve.


  1. says

    These are such gorgeous photos Nikki. Seriously…I am mesmerized! Your writing is gorgeous too…I want you to travel more so I can read about it 😉

    • ArtandLemons says

      Winnie, That is one of the nicest things anyone has said to me. Thank you! I’m flattered and a little speechless. So much of the time I see my work through a critical eye and it’s a wonderful thing to get feedback, both positive and negative. I want that to. Planning how to do so now.

  2. says

    First of all, these pictures are killer. That top one? Wow. Second – you went to Silly Goose!! Yay! Did you love it?

    I’m with you on the wanderlust, as always and ever. Glad we have kitchens to take us away, even if just by taste.

  3. says

    I took my summer holiday early this year and now, in mid-August, I’m pining for more, especially as the tumbleweeds blow through the city. Thank you for the recipe (love the combination of lime, basil, and raspberries) — I know a glass of this gorgeous nectar will help!

  4. says

    This drink looks perfect for summer. I’m heading to Nashville next month and I am now jazzed about the Silly Goose Cafe! The menu looks amazing! Also, yes, yes to Jeni’s ice cream. I’ve made it from her cookbook, but have yet to go to an actual place of hers.

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