Basil Lemon Lemonade
This basil lemon lemonade infuses fresh basil into classic lemonade for a herbaceous, sophisticated twist, ready in 10 minutes with a full pitcher to share. Basil lemonade is not basic. It’s the drink that makes people ask for the recipe, then have no idea why they can’t replicate it at home. Spoiler: you actually bruised the basil. If you’re already stocked up on basil, make our lemon basil pasta for dinner too.
Quick answer: This herbaceous basil lemon lemonade infuses fresh basil with tart lemon juice and cool water for a sophisticated twist on classic lemonade. Ready in 10 minutes, makes a pitcher for easy sharing.
Instructions
In a pitcher, gently bruise the basil leaves by pressing them against the bottom with a wooden spoon to release oils without shredding them.
Add the lemon juice, simple syrup, and water to the pitcher with the basil, then stir well.
Let the mixture sit for 5 minutes so the basil flavor fully infuses into the lemonade.
Strain out the basil leaves, pour into serving glasses filled with ice, and garnish each glass with a lemon wheel and fresh basil sprig.
Questions people actually ask
Yes, use about 3/8 cup of honey, though it will add a subtle floral note and take a moment to dissolve in the lemonade.
Thai basil works wonderfully for a different flavor profile. Skip dried basil as it becomes gritty and loses its delicate character.
Up to 3 days stored in a sealed pitcher, though the basil flavor fades after the first day. Strain out basil after a few hours for best results.
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