Basil lemonade is a light and refreshing summer beverage that's made with fresh squeezed lemon juice and basil-infused simple syrup. Perfect for keeping cool next time you fire up the grill!
Why you'll love this recipe
Flavor: Bright, tart, and sweet, with a hint of fresh summer basil.
Made with simple ingredients. All you need is fresh squeezed lemon juice, sugar, and fresh basil.
Yield: About 56 ounces
Similar to: Fresh Squeezed Lemonade, Pineapple Mint Lemonade, and Homemade Honey Limeade
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Ingredients and substitutions
- Granulated sugar - We're using granulated sugar to make a basil-infused simple syrup. I haven't tested this recipe with sugar substitutes, so I can't say for sure how the recipe would turn out with alternatives.
- Basil leaves - You'll need one cup packed tightly with fresh basil leaves. Basil could also be substituted with fresh mint for a different flavor. Or, try my recipe for pineapple mint lemonade! Basil can also be omitted entirely to make a classic lemonade.
- Lemons - Freshly squeezed lemon juice adds superior flavor to homemade lemonade. While this recipe will technically work with bottled lemon juice, it will not taste as bright or fresh. Lemons can also be substituted with limes to make basil limeade.
How to make basil lemonade
- Add granulated sugar, 8 ounces of water, and fresh basil leaves to a saucepan over medium heat. Bring to a simmer and stir until sugar has dissolved. Lightly muddle basil leaves with the end of a wooden spoon and allow to simmer for one minute before removing from heat.
- Allow basil syrup to rest for 15-20 minutes to allow syrup to infuse with basil flavor.
- Add lemon juice and remaining water to a pitcher. Pour basil syrup through a sieve to remove basil leaves and add syrup to the pitcher.
- Stir until combined. Refrigerate until chilled and serve cold.
Tips and tricks
Use room temperature lemons - They're easier to squeeze and release more juice than cold lemons. To warm up lemons quickly, fill a bowl with warm water and submerge your lemons. After about 30 minutes, they'll be ready to squeeze.
Roll lemons before squeezing - Using your palm, roll each lemon on the countertop before slicing and squeezing. This helps loosen the juices from the flesh of the lemon.
Use a lemon juicer - Use a handheld lemon juicer or citrus juicing machine to get the most juice from your lemons.
Frequently asked questions
Lemonade will keep for about 3 to 4 days stored in the refrigerator, but flavor is best within about a day of preparing.
Yes. I recommend making a lemonade concentrate, which takes up less room in your freezer. Prepare the basil simple syrup and lemon juice as directed below, omitting the 40 ounces of water added to the pitcher in step 2. Pour into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or on the countertop for several hours, then add remaining 40 ounces of water and serve.
Recommended
📖 Recipe
Basil Lemonade
Ingredients
- 1 cup (198 g) granulated sugar
- 48 ounces (1360 g) water, divided
- 1 cup (25 g) basil leaves, packed
- 8 ounces (226 g) fresh squeezed lemon juice
Instructions
- In a saucepan over medium heat, add granulated sugar, 8 ounces of water, and basil leaves. Bring to a simmer and stir until sugar dissolves. Lightly muddle basil leaves with a wooden spoon. Simmer for one minute, then remove from heat. Allow to steep until room temperature, about 15-20 minutes.
- Meanwhile, add remaining 40 ounces of water and lemon juice to a pitcher.
- When cooled, pour simple syrup mixture through a sieve to remove basil leaves. Stir simple syrup into lemon mixture to achieve desired sweetness. Use all of the simple syrup for a sweet lemonade. Use about ¾ for a lightly sweetened lemonade.
- Refrigerate until cold. Serve over ice and enjoy.
Equipment Recommendations
Notes
- Yield: About 56 ounces of lemonade
- How many lemons do I need?:It takes between 6 to 8 lemons to make 8 ounces of lemon juice, but depends entirely on the size and juiciness of your lemons. Buy a few extra to be on the safe side. If you have extras, slice and use as a garnish for your glasses.
- Storage: Basil lemonade will keep for about 3 to 4 days in the refrigerator, and flavor is best when served the same day.
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