Print

Fresh Strawberry Basil Lemonade

fresh strawberry basil lemonade - featured image

A quick and easy refreshing summer drink combining sweet strawberries, fragrant basil, and tangy lemon juice for a perfect homemade lemonade.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup fresh basil leaves, loosely packed, torn or chopped
  • 4 to 5 large lemons (about 1 cup freshly squeezed lemon juice)
  • 3/4 cup granulated sugar (adjust to taste)
  • 4 cups cold water (still or sparkling)
  • Ice cubes (optional, for serving)

Instructions

  1. Rinse strawberries under cold water, hull and slice into halves or quarters. Reserve a few for garnish if desired.
  2. Place sliced strawberries in a blender or food processor and blend until smooth but slightly textured. Pulse for chunkier texture if preferred.
  3. Roll lemons on the counter, cut in half, and juice to extract about 1 cup of lemon juice, removing seeds.
  4. In a large pitcher, combine lemon juice and granulated sugar. Stir until sugar dissolves completely. Use a small amount of warm water to dissolve sugar faster if needed.
  5. Add strawberry puree and torn basil leaves to the pitcher. Gently press basil with a wooden spoon or muddler to release aroma without shredding.
  6. Add 4 cups cold water to the pitcher and stir until well mixed and vibrant pink. Adjust sweetness or tartness by adding more sugar or lemon juice if needed.
  7. Refrigerate lemonade for at least 1 hour to let flavors meld. Serve over ice cubes, garnished with reserved strawberries and a sprig of basil. Add sparkling water before serving for fizz if desired.

Notes

Tear basil leaves gently to avoid bitterness. Adjust sugar based on strawberry sweetness. For sparkling lemonade, add club soda or seltzer just before serving. Store in refrigerator up to 3 days and stir before serving. Use frozen strawberries thawed if fresh are unavailable.

Nutrition

Keywords: strawberry lemonade, basil lemonade, summer drink, refreshing drink, homemade lemonade, easy lemonade recipe