Basil lemonade is one of the most refreshing drinks you can make when the weather is warm. It has the bright, tart flavor of fresh lemon juice, the sweetness of homemade simple syrup, and a gentle herbal note from fresh basil leaves. The result is a summer lemonade that feels special without being difficult.
This small-batch basil lemonade recipe serves 4, making it perfect for a family afternoon, a casual patio lunch, or a small get-together. If you are hosting a larger summer gathering, the recipe can easily be doubled or tripled. The most important step is making the basil simple syrup first. This allows the basil to infuse into the syrup gently, giving the lemonade a fresh herb flavor without bitterness or pieces of basil floating through the drink.
You only need four main ingredients: basil leaves, lemons, granulated sugar, and water. Serve it chilled over ice with lemon slices and fresh basil for a beautiful nonalcoholic drink that looks as good as it tastes.
Why You’ll Love this Recipe
- Only 4 ingredients are needed to make this bright, refreshing summer drink.
- It is a great way to use fresh herbs, especially if your basil plant is growing quickly.
- You can make it ahead and keep it chilled in the refrigerator until serving time.
- It is easy to scale for a small batch, a pitcher, or a party.
Ingredients
Ingredient Notes
- Basil Leaves – Use fresh, vibrant green basil leaves with no brown spots or wilting. If you are picking basil from your own plant, harvest it right before making the syrup for the best flavor.
- Lemons – You will need 1 cup of lemon juice, usually from 5 to 6 large lemons. Smaller lemons may require more. Zest the lemons before juicing if you want to save the zest for another recipe.
- Granulated Sugar – Sugar is used to make the basil simple syrup. Brown sugar or coconut sugar is not recommended because it can darken the syrup and change the color of the lemonade.
- Water – Filtered water gives the cleanest flavor. For a sparkling basil lemonade, replace some or all of the water with sparkling water just before serving.
Try These Herb Variations
Basil gives this lemonade a fresh, slightly sweet herbal flavor, but the same method also works with other herbs. Try fresh mint for a cool mint lemonade, or use fresh rosemary for a deeper, earthy flavor. Use the same amount of herbs and follow the same simple syrup method.
Step-by-Step Instructions
Making basil lemonade at home is simple. First, prepare the basil simple syrup, then combine it with fresh lemon juice and water. The photos below show the main stages so you can see what the recipe should look like as you go.
For the complete ingredient amounts, printable instructions, and recipe notes, see the recipe card below.
Recipe FAQs
Fresh basil is recommended for this basil lemonade recipe. Dried basil will not provide the same bright, aromatic flavor and can make the drink taste flat or herbal in the wrong way.
Replace some or all of the still water with sparkling water. Add the sparkling water right before serving so the lemonade stays fizzy.
Fresh lemon juice is best. Bottled lemon juice can taste slightly metallic or dull, and because lemon is the main flavor in lemonade, fresh juice makes a noticeable difference.
Expert Tips
- Zest the lemons before juicing. Store the zest in a freezer-safe container for up to 3 months and use it for baking or other lemon recipes.
- Add garnishes just before serving. Lemon slices and basil leaves look freshest when added at the end.
- Taste and adjust. Start with 3 cups of water, then add more if the lemonade is too strong. If it tastes too diluted, stir in 2 to 4 tablespoons of extra lemon juice.
- Make basil ice cubes. Freeze basil leaves into ice cubes for a pretty garnish and a little extra herb flavor as the cubes melt.
Storage instructions
- Storage: Keep basil lemonade refrigerated for up to 3 to 4 days. Add ice only when serving so the drink does not become watered down.
- Freezer Option: For best results, freeze the lemonade concentrate before adding the final 3 to 4 cups of water. Pour the concentrate into a freezer-safe bag and freeze for up to 6 months. You can also freeze it in ice cube trays, then transfer the cubes to a freezer-safe bag. Thaw in the refrigerator and add water before serving.
Serving suggestions
Serve basil lemonade cold at summer barbecues, picnics, potlucks, or taco night. It pairs especially well with fresh appetizers, chips and salsa, salads, grilled foods, and other warm-weather dishes. For a drink station, offer it alongside another lemonade flavor so guests can choose between classic citrus, herb-infused, and sparkling options.
More gluten-free beverages to try
-
Basil Lemonade
-
Basil Simple Syrup
-
Cucumber Lemonade
Did you make this recipe?
I’d love to know how it turned out. Please rate the recipe and leave a comment below. You can also share your photos and tag @adashofmegnut on Instagram.
Basil Lemonade
Ingredients
Basil Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 cup basil leaves about 20 to 25 basil leaves
Basil Lemonade:
- 1 cup lemon juice from 5 to 6 large lemons
- 3-4 cups water
For serving:
- lemon slices
- fresh basil leaves
Instructions
Basil Simple Syrup:
-
In a small saucepan, combine 1 cup water, 1 cup granulated sugar, and 1 cup basil leaves. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved.
-
Remove the saucepan from the heat and let the syrup cool completely, at least 30 minutes. Strain out and discard the basil leaves.
Basil Lemonade:
-
Add the cooled basil simple syrup and 1 cup lemon juice to a large pitcher. Stir to combine.
-
Add 3 cups of water, stir, and taste. Add up to 1 additional cup of water if the lemonade is too concentrated. If it tastes too diluted, add 2 to 4 tablespoons of extra lemon juice.
-
Chill the basil lemonade in the refrigerator for at least 1 hour before serving.
-
Serve over ice and garnish with lemon slices and fresh basil leaves.
Notes
- Save your lemon zest: Zest the lemons before juicing and freeze the zest for up to 3 months.
- Scale it up: This recipe serves 4 but can be doubled or tripled for parties and gatherings.
- Storage: Keep refrigerated for up to 3 to 4 days. Add ice just before serving. Freeze the concentrate before adding the final water for up to 6 months.
Nutrition
Carbohydrates: 54g |
Protein: 0.4g |
Fat: 0.3g |
Sugar: 51g