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Why I Love This Basil Lemonade Recipe
The upcoming weather here in Iowa is forecasted to be hot and humid (honestly one week to the next, our weather changes drastically). With the summer-like temperatures, refreshing drinks are on my mind. Although, when aren’t they?! I know it’s super easy to buy a lemonade mix or a pre-made one. But come on, it really is so simple to make your own. A few lemons, sugar, and water, and hello: summer in a glass.
There is nothing more classic than lemonade. But as usual, I like to make it unique and different for a change. And I can’t stop coming up with recipes, so I’ve dubbed this week “Lemonade Week” here at The Farm! First up: a basil-infused lemonade. It sounds odd, but tastes perfect!
This is the first of three delicious lemonades this week that epitomize the essence of summer for me!
Follow These Tips
Serving & Storage
To serve – Serve chilled over ice, with basil leaves and lemon slices tucked into each glass. For extra refreshment, top with a splash of sparkling water.
To store – Store lemonade in the fridge up to 4 days. For the cleanest flavor, strain out basil leaves after steeping and add fresh leaves for serving.
More Drink Recipes
- Venetian Lemonade
- Coconut Lime Lemonade – more from Lemonade Week
- Garden Mint Tea
- Rhubarb Lemonade – more from Lemonade Week
- Three Hot Fall Drinks
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Basil Lemonade
Ingredients
- 2 cups water
- 1 ⅓ cups granulated sugar
- 1 cup basil leaves
- 2 cups fresh lemon juice
Instructions
- Bring water and sugar to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once at a boil and sugar is dissolved, remove from heat and add basil leaves. Cover with lid and allow to steep at least 30 minutes. This infuses the simple syrup with the flavor of basil.2 cups water, 1 ⅓ cups granulated sugar, 1 cup basil leaves
- While the syrup is being infused, juice the lemons. Store in refrigerator until ready to use.2 cups fresh lemon juice
- Once the syrup has steeped, strain to remove basil leaves and chill until cool.
- To assemble lemonade, mix the lemon juice and basil-infused syrup in a pitcher. Stir and pour over ice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Loved your lemonade ideas…will try for sure .
Thanks!
Kaleb,
Sounds yummy! Do you know about how many lemons it will take to get the 2 cups of fresh lemon juice? Thanks!
For large lemons it takes about 4 lemons per cup. This is a very approximate proportion though, so always have a few extra on hand!