Drinks drink lemonade summer non-alcoholic refreshing

Strawberry Basil Lemonade

Name: Strawberry Basil Lemonade
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Granulated sugar; 1 cup Hot water (for simple syrup); 2 cups Fresh strawberries, hulled and halved; 0.75 cup Fresh lemon juice (about 4–6 lemons); 12 leaves Fresh basil leaves; 4 cups Cold water; 4 cups Ice; 6 slices Lemon slices and basil sprigs (for garnish)

Bright, slightly herbaceous strawberry basil lemonade that's perfect for spring and summer gatherings. Fresh strawberries and basil are blended with lemon and a simple syrup for a family-friendly, crowd-pleasing refresher.

0.0(0 reviews)

Prep: 10m · Cook: 5m · Total15 mins

DifficultyEasy

Serves6

AuthorJake

Jake's note

"This lemonade is a great make-ahead option for picnics or backyard parties — the basil adds a bright, adult-friendly twist without overpowering the kids. Serve with a splash of sparkling water for fizz at the table."

Strawberry Basil Lemonade

Strawberry Basil Lemonade is the kind of drink that feels homemade in the best possible way: bright and citrusy from fresh lemon, rounded and jammy from ripe strawberries, and lifted by a whisper of herbal basil. The texture is entirely in your control — blend until silky and strain for a polished, seed‑free pitcher, or leave some pulp for a rustic, fuller-bodied refresher. The simple syrup here does double duty, smoothing the strawberry’s acidity and helping the basil oils suspend in the cold liquid, so flavor carries even after dilution with ice.

What makes this version work is the short, purposeful basil infusion; tearing or “clapping” the leaves releases the volatile aromatics without pushing the drink into a bitter, leafy territory. It’s adaptable: perfect as a family-friendly cooler at picnics and pool parties, easily stretched with sparkling water for a fizzy sip, or boozed up with gin or prosecco for grown-up gatherings. Small adjustments to syrup, lemon, and water let you tailor sweetness and tartness to the season’s berries and your crowd’s preferences.

Plan your timing

Enter your target meal time:

6:37 pm–6:40 pm→Make simple syrup

6:40 pm–6:43 pm→Puree the strawberries

6:43 pm–6:46 pm→Combine lemon and strawberry

6:46 pm–6:49 pm→Infuse with basil

6:49 pm–6:52 pm→Dilute with cold water

6:52 pm–6:55 pm→Serve and garnish

Ingredients

Yield

Instructions

Make simple syrup

Combine the granulated sugar and hot water in a small saucepan over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let the simple syrup cool to room temperature while you prepare the other components.

For this step

1 cupGranulated sugar
1 cupHot water (for simple syrup)

Puree the strawberries

Place the hulled and halved strawberries in a blender or food processor and pulse until smooth, about 20–30 seconds. If you prefer a smoother drink, strain the puree through a fine mesh sieve to remove seeds; otherwise keep the pulp for more texture.

For this step

2 cupsFresh strawberries, hulled and halved

Combine lemon and strawberry

In a large pitcher, whisk together the cooled simple syrup, strawberry puree, and fresh lemon juice until evenly combined. Taste and adjust sweetness or acidity by adding a touch more syrup or lemon juice if desired.

For this step

0.75 cupFresh lemon juice (about 4–6 lemons)

Infuse with basil

Lightly tear or clap the basil leaves between your hands to release their oils, then add them to the pitcher. Gently press the leaves against the side of the pitcher with a spoon to further release flavor, letting the mixture sit 5 minutes for a subtle herb infusion.

For this step

12 leavesFresh basil leaves

Dilute with cold water

Add the cold water to the pitcher and stir well to fully integrate the flavors. Chill the lemonade in the refrigerator for at least 10 minutes or serve immediately over ice for a slightly more diluted, refreshingly cold drink.

For this step

4 cupsCold water

Serve and garnish

Fill glasses with ice and pour the strawberry basil lemonade over the top; garnish each glass with a lemon slice and a basil sprig. For a sparkling variation, top individual glasses with a splash of chilled sparkling water right before serving.

For this step

4 cupsIce
6 slicesLemon slices and basil sprigs (for garnish)

Tips from the kitchen

Use fully ripe strawberries

Ripe berries give maximum natural sweetness and color; underripe fruit will need more syrup and taste flat.

Strain for smoothness

If you want a silky lemonade, push the puree through a fine mesh sieve to remove seeds and large bits before combining.

Gentle basil infusion

Tear or clap leaves to release oils and press them briefly against the pitcher wall — long steeping can make the basil taste medicinal.

Adjust dilution last

Add the cold water (or sparkling water) gradually and taste; ice will dilute further so factor that in when balancing sweetness.

Make separate components

Prepare the simple syrup and strawberry puree ahead and refrigerate separately, then assemble just before serving for freshest flavor.

Variations & substitutions

Sparkling Prosecco Spritz

Replace half the cold water with chilled prosecco or sparkling rosé and top each glass just before serving for a celebratory twist.

Boozy Gin Lemonade

Add 1–1.5 ounces gin per serving and stir gently; the herbaceous notes in many gins complement the basil beautifully.

Low‑Sugar Version

Use a 1:1 mix of honey and water, or dissolve a monk fruit/erythritol blend into the hot water for the syrup, then taste and reduce water if needed.

Frozen Strawberry Slush

Blend the prepared lemonade with 3 cups of ice (or frozen strawberries) until slushy for a kid‑friendly frozen treat.

Storage & make-ahead

Store leftover lemonade in a covered pitcher in the refrigerator for up to 3 days; flavor and brightness will decline after that. Remove the basil leaves before storing to prevent bitterness and browning, and never store with ice in the pitcher — add fresh ice when serving. Stir well before pouring, as fruit solids will settle.

What to serve with it

Serve this lemonade alongside grilled chicken kabobs, a citrusy green salad, or a light cheese board with goat cheese and marcona almonds to echo the drink’s bright flavors. For brunch, pair with lemony pancakes or strawberry shortcake; present in tall glasses garnished with a basil sprig and a lemon wheel for instant summer appeal.

Frequently asked questions

Can I use frozen strawberries?

Yes — thaw them first and drain any excess liquid, then proceed with pureeing; you may need slightly less simple syrup because frozen berries can be sweeter when concentrated.

How long can I make this ahead?

You can make the simple syrup and strawberry puree up to 2 days ahead and keep them refrigerated; assemble and add basil and water up to a few hours before serving for best freshness.

Why does the basil turn bitter sometimes?

Over‑macerating or long steeping releases chlorophyll and bitter compounds; keep the infusion short, tear the leaves gently, and discard them before prolonged storage.

How can I prevent seeds in the drink?

Press the puree through a fine mesh sieve with a spatula or ladle — it takes a minute and yields a much smoother mouthfeel without losing fresh strawberry flavor.

How do I convert this into an adult cocktail?

Add 1–1.5 ounces of gin, vodka, or blanco tequila per serving, or replace up to half the water with prosecco; add the alcohol just before serving to preserve the fizz and fresh aromatics.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Make simple syrup

Granulated sugar1 cup
Hot water (for simple syrup)1 cup

Step 2: Puree the strawberries

Fresh strawberries, hulled and halved2 cups

Step 3: Combine lemon and strawberry

Fresh lemon juice (about 4–6 lemons)0.75 cup

Step 4: Infuse with basil

Fresh basil leaves12 leaves

Step 5: Dilute with cold water

Cold water4 cups

Step 6: Serve and garnish

Ice4 cups
Lemon slices and basil sprigs (for garnish)6 slices

Nutrition Facts

Per serving: 1 smoothie

Calories315

Total Fat1.3g

Saturated Fat0.2g

Trans Fat0g

Polyunsaturated Fat0.1g

Monounsaturated Fat0.6g

Total Carbohydrates70g

Dietary Fiber8.7g

Total Sugars1.4g

Protein6.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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