Basil Lemonade
Basil lemonade is a favorite in our house during the Summer. It’s so refreshing and very easy to make. It uses my basil simple syrup recipe, which is also great for drizzling over fruit salads, but mostly gets used in this easy lemonade recipe. While this is a small batch recipe that serves 4, you can easily scale the recipe as needed to serve it at your next Summer gathering.
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Basil Leaves – Look for fresh, vibrant green basil leaves without any brown spots or wilting. You can also use other herbs like mint or rosemary for a different twist on this recipe.
- Lemons – For this recipe, you’ll need 1 cup of lemon juice, which typically requires 5-6 large lemons. If your lemons are smaller, you may need more to reach the 1 cup mark. You can also substitute lemons with limes to create a refreshing basil limeade.
- Granulated Sugar – Granulated sugar is essential for making simple syrup. While I haven’t tested other sugars, monk fruit sweetener should work as well. 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. If you prefer a sparkling version, replace some or all of the water with sparkling water to add a fizzy element to your lemonade.
If you’re harvesting basil from your own plant, pick the leaves just before you’re ready to use them to ensure maximum freshness and flavor.
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
Fresh basil is recommended for this recipe because it imparts a more vibrant and aromatic flavor. Dried basil will not provide the same fresh taste and may alter the overall flavor of the lemonade.
To make a sparkling version, replace some or all of the water with sparkling water. Add the sparkling water just before serving to maintain the fizz.
The main flavor in homemade lemonade is the lemons, so I recommend using fresh lemon juice and not bottled lemon juice. Bottled lemon juice can have a weird aftertaste and if you’re going through the trouble of making lemonade, it should have the best lemon flavor possible.
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.
Variations
Experiment with Herbs: While basil adds a unique flavor, you can experiment with other herbs like mint or rosemary for a different twist.
Make It Fizzy: For a sparkling version, replace some or all of the cold water with sparkling water.
Basil Ice Cubes: For an extra touch of basil flavor, freeze some basil leaves in your ice cubes. As they melt, they’ll release more of their aroma into your drink.
More easy drinks 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 (18g, about 20-25 basil leaves)
Basil lemonade:
- 1 cup lemon juice (from 5-6 large lemons)
- 3-4 cups water
- Lemon slices and fresh basil leaves (for serving)
Instructions
Basil Simple Syrup:
- To make the simple syrup, add the granulated sugar, 1 cup of water, and basil leaves into a small saucepan. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.
- Remove the simple syrup from the heat and let it cool completely, for at least 30 minutes. Strain the basil leaves from the basil simple syrup.
Basil Lemonade:
- Add the simple syrup and lemon juice to a large pitcher.
- Add 3-4 cups of 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 an hour before serving.
- Serve the lemonade chilled in glasses of ice. Garnish with lemon slices and fresh basil leaves as desired.
Notes
- Before you juice your lemons, I recommend zesting them and saving the zest for other recipes.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
