Strawberry Basil Lemonade

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When the weather is warm, a nice cool drink is just what you need! This easy Strawberry Basil Lemonade is perfect for a backyard barbeque or a picnic. It’s lemonade with the dial turned all the way up. I know this will become your new favorite, and this is great to bring to parties when you aren’t sure what everyone else will bring. It’s sure to be a hit!

Basil And Strawberry

Basil and Strawberry go together like peanut butter and jelly! Whether it’s in ice cream, a salad, or this Strawberry Basil Lemonade, I have never run across these two flavors in the same dish that it wasn’t a win. This is easy, and so refreshing on a hot day. 

I really love this flavor powerhouse, and you know how I enjoy putting normally savory herbs into sweeter recipes. The basil and the strawberry really come through without canceling out the lemon. 

two glasses of stgrawberry basil lemonade with a pitcher

What Is Strawberry Basil Lemonade?

It is exactly what it sounds like: refreshing lemonade combined with the classic Summer flavors of strawberry and basil. You can add the strawberry basil puree to the lemonade, or you can run the puree through a fine mesh strainer and add the liquid to the lemonade instead of the puree.

Here’s What You Need To Make Strawberry Basil Lemonade

Strawberries- I recommend fresh strawberries, but frozen are also great here! I love getting my berries by the flat from a local farmer. Where I live, Sakuma Brothers Berries are well known and I love using them when I can.

You can certainly use frozen or fresh strawberries from your local grocery store if you don’t have any farm stands near you.

Fresh Basil- This is a lovely way to use fresh basil and not let it go to waste! I like to use Genovese Basil, which is the most common variety you will find at the store if you don’t grow your own.

Granulated Sugar- Classic granulated white sugar is all you need here. You could try using an artificial sweetener that will stand up to being heated (such as Splenda).

Fresh Lemon Juice- This would hardly be lemonade without lemon juice would it? Please use fresh squeezed lemon juice instead of bottled. Your lemonade will thank you!

Water- You’ll need about 6 cups of water for this recipe. It does not have to be ice cold water, but it should not be warm or hot when using it to make the lemonade.

Here’s How To Make Strawberry Basil Lemonade Step By Step

  1. Make lemonade and place in the refrigerator to cool.
  2. Chop the strawberries.
  3. Add the strawberries and sugar to a saucepan.
  4. Cook the strawberry mixture.
  5. Chop the basil and add to the strawberries. 
  6. Puree the strawberry and basil mixture.
  7. Add the puree to the lemonade and stir well.
  8. Refrigerate until cool and ready to serve.

If you want to strain the lemonade before you serve it, wait until the lemonade has been refrigerated for a few hours so that the flavors develop.

Cut Strawberries on a wooden cutting board.
Remove stems and chop the strawberries.
Adding sugar to the strawberries and cooking them.
Add sugar and cook.

Making The Lemonade

The lemonade portion of this recipe is quite easy, as it’s just water and lemon juice. Why no sugar? It is already in the strawberry basil puree, and there is enough sugar contained there to sweeten the whole thing once each component is stirred together.

  1. Juice the lemons.
  2. Add the lemon juice to cold water in a large pitcher and stir well. 

Equipment Needed To Make Strawberry Basil Lemonade

  • Saucepan for cooking the strawberry basil puree
  • Pitcher for making and storing the lemonade
  • Large wooden spoon for stirring
  • Mesh strainer or colander with small holes to strain the lemonade if desired (optional)
  • Citrus juicer for juicing the lemons

Tips And Tricks For The Best Strawberry Basil Lemonade

  • This lemonade can be made ahead, and you have the option to either strain the lemonade or serve it as is, with little bits of strawberry pulp and chopped basil. I think of it much like the pulp/ no pulp debate with orange juice. If you know you won’t like having some pulp or are serving it to those who don’t, it’s as simple as straining it. 
  • Should you choose not to strain the lemonade, you will need to shake it well before serving, since things will settle to the bottom. It’s worth it though!
  • If you have some strawberries that you know will go bad quickly if you don’t act fast, you can make the strawberry basil puree a couple of days ahead of time and have it in the fridge ready to go, if you don’t plan to make the lemonade right away. 
  • To strain the lemonade, pour the lemonade (after everything has been stirred together and allowed to refrigerate for a few hours) through a fine mesh strainer to catch any bits if you don’t want lemonade with any strawberry pulp or basil pieces in it.
  • This recipe can be easily doubled. You can use two pitchers if you don’t have a large one to put it all in.

Other Lemonade Varieties To Try

One thing I love about a recipe like this is that you can use up extra strawberries and basil you may have lying around in a whole new way. A refreshing Summer beverage and reducing kitchen waste? Sign me up!

What To Serve With Strawberry Basil Lemonade

This is great with burgers and potato salad, or as part of a picnic with my curried chicken salad with coconut. I also love this with farro salad, and easy mojito cheesecakes. For additional drink ideas, head over to my Appetizers and Drinks category!

This recipe goes with a number of different mains and sides, and is wonderful as part of a Brunch spread.

I love this in a tall glass all by itself, maybe with a little ice. Personally, I happen to prefer it unstrained, but maybe that’s just me. 

I hope you love this strawberry basil lemonade! Please leave a rating or comment and share with friends on Social Media. If you haven’t signed for my weekly newsletter with all the latest updates and your free copy of the Salad Gazette, you can do that below. Happy Cooking!

two glasses of stgrawberry basil lemonade with a pitcher
Yield: 8 Servings

Strawberry Basil Lemonade

Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

This Strawberry Basil Lemonade is great for Brunch or picnics, and very refreshing on a warm day. If you have extra strawberries or basil sitting around this is a great recipe to use them up!

Ingredients

  • 2 cups of Strawberries, green tops removed
  • 1 1/2 cups of Granulated Sugar
  • 1/3 cup of Fresh Basil, chopped (about 15 large leaves)
  • Juice of about 6 large Lemons (about 1- 1/2 cups)
  • 6 cups of Water

Instructions

  1. Remove the green tops from the strawberries and chop them into pices. They don't need to be uniform because you will be pureeing them later.
  2. In a medium saucepan, heat the 2 cups of strawberries and 1 1/2 cups of sugar on medium low heat for about 10 minutes until the sugar has dissolved, stirring occasionally.
  3. While the strawberries and sugar cook, juice the lemons and add the juice to a half gallon pitcher along with the 6 cups of water.
  4. Once the sugar is almost dissolved, roughly chop the basil leaves and add to the saucepan and stir.
  5. After sugar is completely dissolved, use an immersion blender to puree the strawberry mixture, or pour the contents of the saucepan into a standard blender and puree until smooth.
  6. Add the strawberry basil mixture to the pitcher of lemon juice and water and stir.
  7. Refrigerate for at least four hours or until cool. Can be served as is or pour the lemonade through a fine mesh strainer or colander with small holes to catch the basil and any strawberry chunks if you want a smooth lemonade.

Notes

Be sure to stir before serving, because the strawberry mixture can settle to the bottom of the pitcher.

Keeps refrigerated for about 5 days.

The puree can be made a day or two ahead of time if needed.

Be sure to use fresh squeezed lemon juice rather than bottled for better tasting lemonade.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 194Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 51gFiber: 3gSugar: 45gProtein: 1g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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11 Comments

  1. Love the use of the basil goes perfect with citrus and fruit. A very nice drink to quench the thirst.

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