I love growing basil each summer—it’s an incredibly versatile herb that works in both sweet and savory dishes. Basil lemonade is a delightful twist on classic lemonade: bright and citrusy with a subtle, herbaceous finish. I keep a pitcher in the fridge throughout spring and summer to enjoy on warm afternoons and to offer guests a refreshing, homemade drink.
Why We Love This Basil Lemonade Recipe
- A refreshing twist on homemade lemonade.
Adding fresh basil gives the drink a lightly minty, aromatic quality that complements the citrus perfectly. - Quick and simple to prepare.
This recipe follows the familiar steps of making lemonade, with a basil-infused simple syrup that’s easy to make and can be used in other beverages. - Budget-friendly and easy to scale.
Make a small batch for family or a large pitcher for gatherings—this recipe scales well for parties, picnics, or potlucks.
Ingredient Notes and Substitutions
- Lemons: You’ll need about 8 lemons to yield roughly 2 cups of fresh juice, plus an extra lemon for slices. Fresh-squeezed lemon juice gives the best flavor—avoid juice from concentrate when possible.
- Simple syrup: Made from sugar and water, simple syrup dissolves easily and blends smoothly into the lemonade. Simmer the syrup with basil to infuse it. For a lower-sugar option, try adding basil to unsweetened lemonade and adjust sweetness to taste.
- Basil: Fresh basil is essential for this recipe—dried basil won’t provide the same bright, herbal flavor. Use 1 cup of fresh basil leaves when making the simple syrup and reserve a few sprigs for garnish.
How to Make Basil Strawberry Lemonade
To turn this basil lemonade into a strawberry version, stir in sliced fresh strawberries, strawberry powder, or a strawberry syrup. Start conservatively and add more until you reach your desired sweetness and flavor balance. Here are suggested starting amounts:
- 1/4 cup strawberry powder, adding more if needed.
- 1 pound sliced fresh strawberries.
- 1/2 batch of a homemade strawberry syrup, increasing to taste.
Other fun variations:
- Basil lemonade popsicles: Pour the finished lemonade into popsicle molds and freeze for a cool treat.
- Lemonade cocktails: Add a splash of gin or vodka, or mix equal parts lemonade and sweet tea to make an Arnold Palmer.
🎯 Pro Tip
Roll lemons on the countertop before squeezing to release more juice. If lemons are very firm, microwave for 20 seconds to help loosen the juices.
How to Make Fresh Squeezed Lemonade
- Combine cold water, sugar, and basil in a medium saucepan and bring to a simmer over medium heat, stirring constantly until the sugar dissolves.
- Remove from heat and let the basil-infused simple syrup cool completely, about one hour.
- While the syrup cools, halve each lemon and press them into a large bowl to collect about 2 cups of fresh lemon juice.
- Once the syrup is cool, strain out the basil leaves.
- In a large pitcher, combine the lemon juice, 5 cups of water, and the cooled simple syrup. Stir to blend. Serve over ice with lemon slices and half a basil sprig per glass.
Looking for more lemon recipes?
Try braided lemon bread or a pesto vinaigrette for salads—both pair nicely with citrus-forward flavors.
Serving Suggestions
This bright basil lemonade pairs well with tomato-and-basil dishes like pasta pomodoro, salmon pesto pasta salad, or a simple mozzarella, tomato, and basil plate. It also complements sweet treats—serve it alongside cookies for a refreshing contrast.
Serve in tall glasses over ice. For a pretty presentation, add thin lemon slices, extra basil leaves, and optionally rim the glass with sugar.
Recipe FAQs
You don’t need to juice basil leaves for this drink. Simmer fresh basil with sugar and water to create a flavorful simple syrup that infuses the lemonade.
Make the basil lemonade, then add sliced strawberries, strawberry powder, or a strawberry syrup to taste. Adjust sweetness and fruit quantity until you like the balance.
Yes—store leftover lemonade in the refrigerator in a covered pitcher for up to one week. Serve cold for the best flavor.
More Lemon Recipes To Try…
- Meyer Lemon Curd
- Lemon Pepper Panko Crusted Chicken
- Lemon Poke Cake
- Lemon Chicken Orzo Pasta
If you try this basil lemonade recipe, please leave a star rating and comment to share how it turned out. Thanks for visiting!
Basil Lemonade
Renae Gerhardstein
Pin
Equipment
- 1 saucepan
- 1 citrus press
- 1 mesh strainer
- 1 serving pitcher
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water (cold)
- 1 cup basil leaves
Lemonade
- 2 cups freshly squeezed lemon juice (about 8 lemons)
- 5 cups water
For Serving
- 5 sprigs basil
- 1 lemon, thinly sliced
Instructions
- Add sugar, water, and basil leaves to a 2-quart (or larger) saucepan and bring to a simmer over medium heat. Stir until the sugar dissolves, about 5 minutes. Remove from heat and let the syrup cool in the pan for 1 hour.
- While the syrup cools, halve each lemon and press the halves into a citrus press to collect about 2 cups of lemon juice in a large bowl.
- Combine the lemon juice, 5 cups water, and the cooled simple syrup in a large pitcher. Stir to combine.
- To serve, fill glasses with ice, add lemon slices and half a basil sprig, and pour the lemonade over the ice.
Notes
- Roll lemons on the countertop before squeezing to extract more juice. If lemons are unusually firm, microwave for 20 seconds to help release the juice.
Recipe Variations:
- Strawberry basil lemonade: Stir in fresh strawberry syrup or a handful of mashed berries.
- Basil lemonade popsicles: Freeze the lemonade in popsicle molds for a chilled treat.
- Lemonade cocktails: Add a splash of gin or vodka, or make an Arnold Palmer by mixing equal parts lemonade and sweet tea.
Storing Instructions:
- Keep basil lemonade refrigerated in a covered pitcher for up to one week. Serve chilled for best flavor.
- There is no need to crush basil leaves—simmering them in the syrup extracts the flavor efficiently.
Nutrition
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Calories: 115kcal
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Carbohydrates: 30g