Basil lemonade is a unique and refreshing beverage that you can make easily at home! Looking for something special to make for a party or an afternoon in the sun? Make this delicious twist on fresh squeezed lemonade that’s full of tart citrus and fresh herb flavors!
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Why We Love This Recipe
- It’s a wonderful update on your favorite homemade lemonade recipe.
Who knew this simple summer drink could be so versatile? A cup of fresh basil leaves adds a punchy, peppery flavor to the mixture, and it is so refreshing!
- It’s so easy to make.
Prepare your basil lemonade almost exactly the way you prepare any other cold drink. The herb-infused simple syrup is something you can use in cocktails, too.
- It is inexpensive and easy to make in large batches.
This recipe is simple to scale up or down. This makes it a fantastic drink idea for summer parties, picnics and potlucks.
Ingredient Notes and Substitutions
- Lemons – You need the juice of about 8 lemons, plus an extra one to slice for serving. I recommend juicing the lemons yourself — skip the lemon juice from concentrate for the best results!
- Simple Syrup – A combination of sugar and water, simple syrup is — well — simple to make. You’ll also add basil to pack this homemade lemonade recipe with as much herbaceous flavor as possible.
If you’re looking for something to make that’s a little bit healthier, you could even add basil leaves to unsweetened lemonade. - Basil – The key ingredient for your freshly squeezed lemonade! You’ll need 1 cup for the simple syrup, plus some extra sprigs for garnish. Using fresh basil leaves is a must…this recipe won’t work at all with dried herbs.
Recipe Variations
While we love this recipe as is, there are several different variations you can make.
- Strawberry basil lemonade – Stir in some fresh strawberry syrup or even just a few fresh berries.
- Basil lemonade popsicles – Mix up the drink, pour it into popsicle molds, and freeze until solid.
- Lemonade cocktails – just add a splash of gin or vodka, or you could make an Arnold Palmer iced tea by combining equal parts lemonade with sweet tea.
How to Make Fresh Squeezed Lemonade
The secret to making lemonade as fresh as possible is to opt for freshly squeezed lemon juice rather than concentrated juice.
We recommend using a citrus press for the best results. You won’t have to worry about picking out any seeds, and a press will get you as much juice as possible with minimal effort.
Simply slice the lemons in half and squeeze using the press. Voila, you’ll have freshly squeezed lemon juice in a jiff!
🎯 TFN Pro Tip
To get the most juice out of a lemon, roll it on your countertop before squeezing. If the lemons seem unusually firm, pop them in a microwave for 20 seconds to help the juices flow.
Tips for making this Recipe
- Start with cool water.
Stir the fresh basil and sugar into a saucepan with cool water before bringing the mixture to a simmer. This prevents the leaves from losing flavor due to the heat.
Also, leave the basil in the simple syrup as it cools. You’ll remove the leaves before adding the syrup to the other ingredients, but the longer you let them steep, the stronger and better the flavor will be!
- Let the simple syrup cool for at least an hour.
Obviously, fresh squeezed lemonade is best-enjoyed ice cold. This means that you need to allow the simple syrup to cool for at least 1 hour before combining it with the lemon juice and water.
After you remove the basil leaves, return the syrup to the fridge until you’re ready to mix up a batch of drinks.
Looking for more recipes to test out your newly acquired lemon-juicing skills?
Consider making braided lemon bread, or try your hand at our basil pesto sauce and pesto salad dressing recipes.
Recipe FAQs
While it is possible to smash the leaves with a mortar and pestle (many people use this ‘muddling’ technique to make pesto), it isn’t necessary for this basil drink. Just simmer the basil with sugar and water to make a simple syrup.
We are not health professionals, so you should always consult with a doctor or nutritionist to determine the health benefits of any food or drink.
That said, basil has been shown to reduce stress and help with depression, and some studies show that it can help to lower blood pressure.
Again, this lemonade is best served cold. You can store any leftovers in a pitcher in your fridge, where they will keep for up to 1 week.
Serving Suggestions
We love the idea of serving this summery basil drink with pasta pomodoro, salmon pesto pasta salad, or mozzarella & tomato basil caprese flatbread. Honestly, it’s refreshing alongside anything that also boasts citrus and basil flavors!
Also, it makes a fantastic cocktail for adults. If you choose to serve it with alcohol, pair it with your favorite bar snacks. Mini soft pretzels and mixed nuts are great choices.
You may serve it with cookies like easy chocolate chip cookies without eggs or sugar cookies with M&Ms!
Serve the drink in a tall glass over ice cubes. For a nice presentation, add a few slices of lemon and extra basil leaves, and rim the glass with sugar!
More Lemon or Basil Recipes To Try…
- Meyer Lemon Curd
- Lemon Pepper Panko Crusted Chicken
- 15-Minute Pesto Gnocchi
- Quick Pesto Tortellini Salad
If you tried this basil lemonade recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Basil Lemonade
Equipment
- 1 2-quart saucepan
- 1 citrus press
- 1 fine mesh strainer
- 1 serving pitcher
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 cup basil leaves
Lemonade
- 2 cups freshly squeezed lemon juice (about 8 lemons)
- 5 cups water
For Serving
- 5 sprigs basil
- 1 lemon sliced thinly
Instructions
- Add sugar, water, and basil leaves to a 2-quart (or larger) saucepan and bring to a simmer over medium heat. Stir continuously until sugar is dissolved, about 5 minutes. Remove from heat and let syrup cool in pan for 1 hour.
- Strain basil leaves from syrup. Set aside while you make the lemonade, or refrigerate syrup in a covered container until ready to use.
- Combine lemon juice, 5 cups of water, and the simple syrup in a large pitcher. Stir to combine.
- To serve, add ice cubes, lemon slices, and 1/2 a basil sprig to a glass and fill with lemonade.
Jane says
This lemonade is so good. I love the freshness of the basil and how it helps to cut through the tartness of the lemons.
Glenda says
I was so surprised at the lovely flavor that basil brought to this lemonade. I’ve never used herbs in lemonade before and now it will be our go-to recipe. It was so refreshing and unique. Love! Love! Love!
Bec - TFN Team Member says
Thank you for your comment, Glenda! SO happy to hear that you love the basil lemonade. Fresh herbs really do make all the difference.
TFN team member, Becca
Sage Scott says
So refreshing! And, it’s a fun way to use up all of the basil in our garden that isn’t a caprese salad or pesto. 🙂
Bec - TFN Team Member says
Thank you so much! You’re absolutely right about the pesto and caprese recipes, too. This lemonade actually tastes fabulous with caprese skewers. 😉
Gina says
I can’t think of anything more refreshing than this lemonade for summer. The fresh basil gives the drink the perfect amount of freshness and helps cut the sweetness just the right amount.
Rebecca Blackwell says
My grandma used to put fresh basil from her garden in her pitchers of lemonade, a memory I had forgotten about until I saw this recipe. I made a pitcher yesterday afternoon and just like that I was sitting in my grandma’s kitchen on a hot summer day. What a beautiful trip down memory land and a delicious way to squeeze out the last bit of summer.
Bec - TFN Team Member says
Oh my goodness, Rebecca – It warms my heart to know that this recipe helped you relive such a sweet memory! Thank you for sharing your story.
TFN team member, Bec