Who knew a smoothie could be so sophisticated? Basil and lemon syrup make this one much more refined than the usual banana-berry blend, and it’s delicious with savory dishes like eggs. Served on its own it’s a great way to start your day on the light side.

　　

Ingredients

4 (6-ounce) servings

　　1 1/4 cups plain yogurt

　　1 packed cup fresh basil leaves

　　Lemon Zest Syrup (recipe follows)

　　1 cup ice

　　

Lemon Zest Syrup

1 cup sugar

　　1 1/2 teaspoons lemon zest

　　(makes 1 1/2 cups)

　　

Step 1

In a blender, combine the yogurt, basil, lemon zest syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

　　

Lemon Zest Syrup

Step 2

In a small saucepan, combine the sugar, 1 cup water, and the lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.