Strawberry Basil Lemonade

How to Make Strawberry Basil Lemonade

1. 1

   Step 1: 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)
   
2. 2

   Step 2: 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
3. 3

   Step 3: 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

   • 3/4 cupFresh lemon juice (about 4–6 lemons)
4. 4

   Step 4: 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
5. 5

   Step 5: 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
6. 6

   Step 6: 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)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.