I remember the day I first tried this lemon+basil combo in something sweet. I’d always been a huge lemon and a huge basil fan – topping fix with squeezes of lemon wedges and adding in ad much fresh basil as I possibly could to bolognese or tossing fresh sprigs on a platter of sliced tomatoes and burrata. But together? It was deep summer back in Ashland, Oregon, I think while I was still in high school. Maybe a weekend since we were wandering around in the plaza downtown in the early, hot afternoon. We ducked into Mix, our favorite tiny coffee+sweets shop on the edge of the line of shops,…
