Strawberry Basil Lemonade Drink (Printable Version)

Sweet strawberries, aromatic basil, and zesty lemon combine for a refreshing, vibrant beverage.

# What You Need:

→ Fruit & Herbs

01 - 1 cup fresh strawberries, hulled and halved
02 - 0.5 cup fresh basil leaves, plus extra for garnish
03 - 1 lemon, sliced into thin wheels for garnish

→ Lemonade Base

04 - 0.5 cup freshly squeezed lemon juice
05 - 0.33 cup granulated sugar
06 - 3 cups cold water
07 - 1 cup ice cubes

→ Optional

08 - 0.5 cup sparkling water
09 - Fresh strawberries for garnish

# How-To Steps:

01 - Combine strawberries, basil leaves, lemon juice, and sugar in a blender. Blend until smooth.
02 - Pour the mixture through a fine mesh sieve into a pitcher to remove seeds and pulp, gently pressing with a spoon.
03 - Add cold water to the pitcher and stir thoroughly to combine.
04 - Add ice cubes and lemon wheel slices to the pitcher.
05 - Taste the mixture and adjust sweetness by adding more sugar or syrup as needed.
06 - Pour into glasses over additional ice, topping with sparkling water for carbonation if desired.
07 - Top each serving with fresh basil leaves and strawberry slices.

# Expert Advice:

01 -
  • It tastes like someone hired a mixologist to work with fruit and herbs instead of spirits—sophisticated but totally refreshing.
  • The basil sneaks in with this subtle peppery warmth that makes people ask what you did differently to regular lemonade.
  • Ready in 15 minutes, and you feel like you made something special without breaking a sweat.
02 -
  • Don't skip the straining step—I learned this the hard way by serving a grainy lemonade that felt like drinking sand, and now I always strain no matter how impatient I am.
  • Taste the strawberries before you buy them or use them, because watery strawberries in February taste completely different than peak-season ones in June, and you'll need to adjust your sugar accordingly.
  • If you're making this ahead, prepare everything except the ice and sparkling water, then assemble it just before serving so the ice doesn't dilute the flavor.
03 -
  • Keep your lemons at room temperature and roll them on the counter with your palm before cutting—they'll yield more juice with less effort, which matters when you're squeezing by hand.
  • If you don't have a fine mesh sieve, cheesecloth draped over a regular strainer works just as well and gives you more control over how much sediment makes it through.
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