Basil lemonade is a favorite in our house during the summer. It’s so refreshing and very easy to make using my basil simple syrup recipe, which is also great for drizzling over fruit salads.
While this is a small batch recipe that serves 4, you can easily scale it up as needed to serve at your next summer gathering. The key is making the basil simple syrup first, which infuses the drink with fresh herb flavor without any bitterness.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Basil Leaves – Look for fresh, vibrant green basil leaves without any brown spots or wilting. If you’re harvesting from your own plant, pick the leaves just before you’re ready to use them for maximum flavor.
- Lemons – You’ll need 1 cup of lemon juice, which typically requires 5-6 large lemons. Smaller lemons may require more to reach 1 cup. Before juicing, zest your lemons and save the zest for other recipes.
- Granulated Sugar – Essential for making simple syrup. Avoid using brown or coconut sugar as they will darken the syrup and affect the lemonade’s color.
- Water – Use filtered water for the best taste. For a sparkling version, replace some or all of the water with sparkling water just before serving.
Try These Herb Variations
While basil is fantastic, you can also make this recipe with fresh mint for mint lemonade or fresh rosemary for a more earthy, herbal twist. Use the same amount of herbs and follow the same simple syrup method.
Step-by-Step Instructions
It’s very easy to make basil lemonade at home. It’s great to make ahead for parties and you only need a handful of ingredients. The below photos with matching steps are not meant to be the full recipe, but are there to help you see the recipe made at various stages so you can make it perfectly the first time and every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
No. Fresh basil is essential for this recipe because it provides a vibrant, aromatic flavor. Dried basil will not give you the same fresh taste.
Replace some or all of the water with sparkling water. Add the sparkling water just before serving to maintain the fizz.
Fresh lemon juice is recommended. Bottled lemon juice can have an off taste (slightly metalic), and since lemon is the star of lemonade, fresh is worth it.
Expert Tips
Storage instructions
- Storage: Keep the lemonade refrigerated for up to 3-4 days. To avoid diluting the flavor, wait to add ice until just before serving.
- Freezer Option: You can freeze lemonade, though I would recommend freezing the lemonade concentrate before adding in the additional 4 cups of water. Pour the lemonade concentrate into a freezer-safe bag and freeze for up to 6 months. Alternatively, you can freeze the concentrate in ice cube trays, then transfer the cubes to a freezer-safe bag for quicker defrosting. Defrost in the refrigerator, then add 4 cups of water to serve.
Serving suggestions
Serve this basil lemonade at your next summer barbecue alongside burrata caprese or watermelon salsa with chips. It pairs well with easy ground beef tacos for taco night or mini beef taco cups at potlucks. If you want to offer guests a variety of drinks, serve alongside cucumber lemonade.
More gluten-free beverages to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Basil Lemonade
Ingredients
Basil Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 cup basil leaves - about 20-25 basil leaves
Basil lemonade:
- 1 cup lemon juice - from 5-6 large lemons
- 3-4 cups water
For serving:
- lemon slices
- fresh basil leaves
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Basil Simple Syrup:
- In a small saucepan, combine 1 cup water, 1 cup granulated sugar, and 1 cup basil leaves. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.
- Remove from heat and let cool completely, at least 30 minutes. Strain out and discard the basil leaves.
Basil Lemonade:
- Add the cooled basil simple syrup and 1 cup lemon juice to a large pitcher. Stir to combine.
- Add 3-4 cups water to the pitcher. Start with 3 cups, taste the lemonade, and then add up to an additional 1 cup of water if the concentrate still needs to be diluted. If the lemonade is too watered down, add another 2-4 tablespoons of lemon juice from 1 lemon. Stir well to combine.
- Chill the basil lemonade in the refrigerator for at least 1 hour before serving to let the flavors meld.
- Serve over ice and garnish with lemon slices and fresh basil leaves.
Notes
- Save your lemon zest: Before juicing your lemons, zest them and store the zest in a freezer-safe container for up to 3 months. Use it for baking recipes that call for lemon zest.
- Scale it up: This recipe serves 4 but can easily be doubled or tripled for parties and gatherings.
- Storage: Keep refrigerated for up to 3-4 days. Add ice just before serving. You can freeze the concentrate (before adding the final water) for up to 6 months.
