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Basil Lemonade

Basil Lemonade

This bright and refreshing Basil Lemonade combines freshly squeezed lemon juice with a basil-infused simple syrup for a sophisticated twist on a classic summer beverage. The herbaceous notes perfectly complement the tart citrus for an unforgettable drink.
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Total Time 15 minutes
Course Beverage
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup fresh lemon juice approximately 6-8 lemons
  • 1 cup granulated sugar
  • 1 cup water for simple syrup
  • 4 cups cold water
  • 1 cup loosely packed fresh basil leaves plus extra for garnish
  • Ice cubes
  • Lemon slices for garnish

Instructions
 

  • Make the basil simple syrup: Combine sugar and 1 cup water in a medium saucepan over medium heat. Stir until sugar completely dissolves, about 3-4 minutes. Remove from heat, add the basil leaves, and gently muddle them with a wooden spoon to release their oils. Cover and let steep for 10 minutes.
  • Prepare your lemons: While the syrup steeps, roll your lemons firmly on the countertop using the palm of your hand to help release more juice. Cut in half and juice them, being careful to remove any seeds.
  • Strain the basil syrup: Pour the syrup through a fine-mesh strainer into your pitcher, pressing gently on the basil leaves to extract all the flavor. Discard the used basil leaves.
  • Combine all ingredients: Add the fresh lemon juice to the pitcher with the basil syrup. Pour in the remaining 4 cups of cold water and stir thoroughly to combine all flavors.
  • Chill and serve: Refrigerate until cold, at least 1 hour for best flavor. Serve over ice, garnished with fresh basil leaves and lemon slices.

Notes

  • For a more intense basil flavor, bruise the basil leaves before adding them to the simple syrup by clapping them between your hands.
  • This lemonade can be made up to 2 days ahead and stored in the refrigerator in a sealed container.
  • For a sparkling version, replace half the cold water with club soda or sparkling water.
  • The basil simple syrup can be made in advance and stored in the refrigerator for up to one week.
  • Use the freshest basil you can find—the aromatics make all the difference in the final flavor.