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Strawberry Basil Lemonade
Homemade strawberry lemonade elevated with fresh basil syrup. The herb adds an unexpected, sophisticated note that makes this far more interesting than plain strawberry lemonade. Perfect for summer entertaining, it can be made ahead and scales effortlessly for a crowd.
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Ingredients
- 1½ cups fresh strawberries, hulled
- 1 cup fresh lemon juice, about 6-8 lemons
- ¾ cup sugar
- 5 cups water, divided
- 10 large leaves fresh basil
- 4 cups ice
Method
- Make basil syrup: combine sugar, 1 cup water, and basil leaves in a saucepan. Bring to a simmer, stirring until sugar dissolves. Cook 2 minutes, then remove from heat and steep for 10 minutes. Strain.About 15 min
- Blend strawberries with 0.5 cup water until smooth. Strain through a fine mesh sieve to remove seeds.About 3 min
- Combine strawberry puree, lemon juice, basil syrup, and remaining water in a large pitcher. Stir to combine. Taste and adjust sweetness. Refrigerate until cold.About 2 min
- Serve over ice, garnished with fresh strawberry slices and a basil sprig.About 2 min
Tips
- Straining the strawberry puree gives a cleaner, more elegant drink.
- The basil syrup keeps for 2 weeks in the fridge — make extra for cocktails.
- For sparkling lemonade, swap half the water for sparkling water, added at serving.
Ring the changes
- Add 2 oz vodka or gin per glass for a strawberry basil cocktail.
- Use mint instead of basil for a more classic strawberry mojito-style lemonade.
Keeping it
Keeps in the fridge for 3 days. Stir well before serving as the puree settles.
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