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Basil Strawberry Lemonade

Strawberry season is winding down here in TX- and we are trying to make the most of it! For as long as I can remember, I’ve gone strawberry picking every year (sometimes several times a season) and I’ve continued that with my own family. Not only do the kids really enjoy it but most places now offer strawberry-based treats like strawberry donuts and slushies (yum!). The picking season started a little earlier than I’m used to in other states, but I still managed to find Goober Bub’s and take my girls before we missed out…so the tradition continues! The strawberries were wonderful and we picked way too many, so be prepared for lots of strawberry recipes! This week I made Basil Strawberry Lemonade and it was a hit!

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The strawberry is the perfect addition to my Basil Lemonade and adds a burst of flavor that tastes like you’re sipping sunshine.

Wooden bowl filled with fresh strawberries.

And basil isn’t just for pasta! In my Basil Strawberry Lemonade, the basil leaves bring a subtle, peppery undertone that complements the fruity sweetness of the strawberries. It’s the perfect combo.

So, grab your ingredients and follow the simple recipe below!

Cut strawberries in a food processor.
Strawberry puree in a food processor.

The Ingredients:

  • 8 cups water (2 cups reserved to dissolve the sugar)
  • 1 3/4 cup sugar
  • 1 1/2 cups fresh squeezed lemon juice
  • 2 cups hulled and halved fresh strawberries
  • 1 1/2 cups fresh basil leaves, packed
  • More basil for garnish
Basil Strawberry Lemonade in an antique glass with strawberry and basil garnish.

The Steps:

  1. Bring 2 cups of the water to a boil in a small sauce pan over medium heat and add the sugar. Stir frequently to dissolve. Once the sugar is dissolved, turn off the heat and set aside allowing it to come to room temperature.
  2. While that water/sugar syrup is cooling, add the basil and lemon juice to a large cup or pint sized Jar and muddle well. Set aside.  
  3. Blend strawberries in blender or food processor until liquified.
  4. Once sugar mixture has cooled down, add it to a larger pitcher.
  5. Drain the basil lemon juice into the pitcher, retaining the muddled leaves. 
  6. Add the blended strawberries.
  7. Add the remaining water and stir until mixed well.
  8. Refrigerate until cold. When you’re ready to serve, stir, garnish with basil and/or fresh strawberry slices, if desired.

Enjoy!

Basil Strawberry Lemonade

A refreshing and tasty spin on traditional lemonade!
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Drinks
Servings 10 people

Ingredients
  

  • 8 cups water
  • 1 ¾ cups sugar
  • 1 ½ cups lemon juice (freshly squeezed)
  • 2 cups strawberries (washed, hulled and halved)
  • 1 ½ cups fresh basil leaves (packed tightly)
  • extra basil (for garnish)

Instructions
 

  • Bring 2 cups of the water to a boil in a small sauce pan over medium heat and add the sugar. Stir frequently to dissolve. Once the sugar is dissolved, turn off the heat and set aside allowing it to come to room temperature.
  • While that water/sugar syrup is cooling, add the basil and lemon juice to a large cup or pint sized Jar and muddle well. Set aside.  
  • Blend strawberries in blender or food processor until liquified.
  • 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 blended strawberries.
  • 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, stir, and garnish with fresh basil and/or strawberry slices, if desired.
Keyword basil, lemon, lemonade, strawberry, sweet basil
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Try my other BEVERAGE recipes or check out my DRINKS board on Pinterest!

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