1 bunch purple basil
2 liters boiling water
1-2 cinnamon sticks
1/2 cup sugar or any sugar substitute you want to use
-Wash the purple basil leaves and put in a jar or a pitcher
-Squeeze the lemon on top and crush/knead the leaves with lemon juice to extract the utmost color.
-Pour the boiling water on top and let it cool down overnight, uncovered. If you want a sweet sherbet, add the sugar with water and stir. If you want a sugar-free one, adding cinnamon sticks gives it a slight sweetness, which I prefer to sugar.
-That's it. Your basilade is ready. Serve it cold.
Note: If you make the basil drink more intense with less water, it becomes an excellent base for summer cocktails!