Basil Lemonade
Basil lemonade is made with fresh lemon juice and a sweet basil simple syrup. It’s light, tart, and very herby, with plenty of basil flavor in every glass.
This is such a fun summer drink, especially if you like the flavor of fresh basil. It gives the lemonade a light, herby taste that makes it feel a little different from the usual pitcher of lemonade.
This is a recipe that I love to make if we happen to get our hands on a lot of basil. It’s a great way to use it up before it spoils.
It makes a good cocktail mixer, too. Add vodka, gin, or tequila to individual glasses, or leave the pitcher alcohol-free so everyone can enjoy it.
What to Know Before Making Basil Lemonade
Keep the basil syrup at a low simmer and take it off the heat after 5 to 7 minutes. Cooking it longer won’t give you a better basil flavor and may make the syrup taste bitter.
The basil is fairly strong in this recipe. For a lighter flavor, reduce the amount of basil leaves rather than shortening the cooling time. The syrup needs time to cool before it’s strained and added to the lemon juice.
Fresh lemons work best. You’ll usually need about 7 to 8 medium lemons to get 1 ½ cups of juice. Larger, juicier lemons may give you more so you won’t need as many.
For another homemade lemonade, try my Instant Pot lemonade recipe. You can also use this basil lemonade in place of regular lemonade for a herby spin on my tequila lemonade cocktail.
How to Make Basil Lemonade
Make the basil syrup: Add part of the water, the sugar, and the basil leaves to a saucepan. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes. Remove it from the heat and let it cool to room temperature.
Strain the syrup: Pour the cooled syrup through a fine mesh strainer. Pressing lightly on the basil is fine, but avoid crushing it into the syrup.
Mix the lemonade: Add ice to a large pitcher. Pour in the remaining water, fresh lemon juice, and basil syrup, then stir until everything is well combined.
Serve: Pour the lemonade into ice-filled glasses and garnish with lemon wheels or fresh basil leaves. Serve it immediately so the melting ice doesn’t water it down.
More Easy Drinks
Ingredients
- 5 cups water
- 1 ½ cups granulated sugar
- 1 cup fresh basil leaves, tightly packed
- 1 ½ cups freshly squeezed lemon juice, about 7 to 8 lemons
- Ice for the pitcher and individual glasses
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Instructions
- Place 1 ½ cups of the water, the sugar, and the basil leaves in a medium saucepan. Bring to a gentle simmer over medium-low heat. Cook for 5 to 7 minutes, then remove from the heat and cool to room temperature.1 ½ cups water1 ½ cups granulated sugar1 cup fresh basil leaves
- Pour the cooled basil simple syrup through a fine mesh strainer to remove the basil leaves.
- Add ice to a large pitcher. Pour in the remaining 3 ½ cups of water, the lemon juice, and the basil syrup. Stir to combine.3 ½ cups water1 ½ cups freshly squeezed lemon juiceIce for the pitcher and individual glasses
- Garnish with lemon wheels and fresh basil leaves, if desired. Serve immediately.
Notes
- The basil flavor is noticeable in this lemonade. Use fewer basil leaves for a milder flavor.
- To make the lemonade ahead, combine the water, lemon juice, and basil syrup without the ice. Cover and refrigerate for up to 2 to 3 days, then serve over ice.
- Leftover lemonade can be frozen in ice cube trays or popsicle molds.
- This lemonade also works well as a mixer with vodka, gin, or tequila.
- The calories listed are an approximation based on the ingredients and a serving size of 1 cup. Actual calories will vary.