Raid the garden, farm stand, or the grocery store so you can make this delicious strawberry basil lemonade from scratch! It’s the perfect summer drink to take you from porch to park to beach.
I am a devout water drinker about 10 months out of the year. You will usually catch me walking around with a water bottle in my purse, refilling it multiple times a day. That is, until the dog days of summer roll around and the temperature hits 100 or something equally ridiculous. Then I want something a little more exciting than a twist of lemon to make drinking water more interesting, so I indulge in some homemade lemonade!
Growing up, I remember my mom taking my sisters and I out to lunch one day and trying a strawberry something lemonade. My mom and both of my other sister looooved it. I don’t remember why, but I recall not being a huge fan. Maybe it was too sweet? I liked it for a few sips, but not enough to have my own. I know, killjoy, and only mildly relevant to this recipe, because obviously I grew up and took matters into my own hands and made my own strawberry lemonade, a strawberry basil lemonade, and all is right in the world of flavored lemonade.
So should you. If you’re unsure about using basil, an herb usually associated with savory recipes, in something sweet, fear not! Basil is very mild and is definitely growing as a “trendy” ingredient in desserts and cocktails. I’d like to go on the record to let everyone know that I’ve been putting basil in desserts for years, you know, before it became cool. 😉
So without further ado, I’ll leave you with the recipe! Whip up a batch for the fridge, it’s perfect over ice, or pack it up in a thermos and take it on your next adventure to the beach! Strawberry basil lemonade was made for warm, sunny days.
Be sure to scroll past the recipe for more fabulous beach inspiration from my blogger friends!
- 1 cup (35 g) fresh basil leaves,
- 1 cup (198 g) granulated sugar
- 1 cup water
- 1 cup freshly squeezed lemon juice
- 6-7 cups water
- 2 cups (227 g) fresh strawberries, hulled, chopped (you may also use unsweetened frozen)
- 1½ tbsp granulated sugar
- Crumple the basil leaves to bruise them, then combine them with the sugar and 1 cup of the water in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Remove from the heat and let come to room temperature. Strain into a glass jar and refrigerate until you are ready to make the lemonade, no more than 2 days.
- Combine the strawberries and sugar in a mixing bowl and set aside for 10 minutes while you squeeze the lemons.
- Squeeze the lemons until you have 1 cup of juice. This takes me between 8-10 lemons, usually.
- Place the strawberries and sugar into a food processor or blender and blend until smooth. Run through a fine mesh strainer to remove seeds.
- In a pitcher, combine the basil simple syrup, lemon juice, 6 cups of water, and strawberry puree. If you are planning on chilling the lemonade and serving without ice, taste now, you may wish to add up to an additional cup of water for a milder flavor.
- Stir, and pour over glasses filled with ice. Garnish with fresh strawberries and fresh basil if desired. Enjoy!
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