Basil Lemonade

I can NEVER pass up a glass of lemonade. I’ve been known to go on late night lemonade runs and without a doubt will hit up any lemonade stand I see! Especially on a hot day. 🙌

Iced Basil Lemonade in glasses on a wooden table.

But I can’t always go out of my way to purchase it… lemonade is one of the easiest things to make and it’s perfect for serving at picnics or parties (my go-to party drink of choice)!

Sugar and water being stirred by a wooden spoon. It is in small sauce pan on the stove.

I don’t quite  remember the occasion, but friends were over so I whipped up a batch to serve with dinner. We had an abundance of sweet basil growing in our herb planters that year, so I cut a bunch off and muddled it in the lemonade before serving it.

It was a spur of the moment thing, but the Basil Lemonade was a keeper!

Fresh lemon juice and fresh sweet basil leaves being muddled in a glass mason jar.

Basil and lemon are two flavors that compliment each other perfectly. The muddled basil provides a subtle infusion of flavor to the sweet/sour of the lemonade. I highly recommend pairing it with Asian or Mediterranean style food dishes!

What You’ll Need to make Basil Lemonade:

  • Fresh sweet basil
  • Fresh lemon juice
  • Water
  • Sugar

Additionally, you’ll need a small sauce pan, muddler, spoon for stirring and a large gallon-sized pitcher.

Fresh Sweet Basil Lemonade in a tall glass and garnished with fresh sweet basil leaves.

Fresh Basil Lemonade

A refreshing and tasty spin on traditional lemonade!
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Prep Time 10 days
Cook Time 5 minutes
Total Time 15 minutes
Course Drinks
Servings 8 people


  • 8 cups water
  • 1 ¾ cups sugar
  • 1 ½ cups lemon juice (freshly squeezed)
  • 1 ½ cups fresh basil leaves (packed tightly)
  • extra basil (for garnish)


  • Add 2 cups of water and the sugar to a small saucepan and bring to a boil over medium high heat, stirring frequently to dissolve the sugar into a syrup. Once the sugar is dissolved, turn off the heat and set aside allowing it to come to room temperature. 
  • While the syrup is cooling, add the basil and lemon juice to a large cup or pint sized jar and muddle well. Set aside.  
  • Once sugar mixture has cooled down, add it to a large gallon-sized pitcher.
  • Drain the basil lemon juice into the pitcher, retaining the muddled leaves and discard them. 
  • Add the remaining water and stir until mixed well. Now would be a good time to try it and add any additional lemon juice or water, to suit your taste.
  • Refrigerate until cold. When you’re ready to serve, garnish with fresh basil, if desired.
Keyword basil, lemon, sweet basil
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Try my other BEVERAGE recipes or check out my DRINKS board on Pinterest!

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