Ingredients
Scale
- 1 ½ cups fresh strawberries, hulled and sliced
- 6–8 fresh basil leaves
- 1/2 cup freshly squeezed lemon juice (about 4–6 lemons)
- 1/2 cup granulated sugar (or natural sweeteners like honey or agave)
- 1 cup water (for syrup)
- 2–3 cups cold water (for diluting)
- Ice cubes (for serving)
Instructions
- Prepare the Lemon Juice: Juice 4-6 lemons to yield about 1/2 cup of fresh lemon juice.
- Make the Syrup: In a medium saucepan, combine the lemon juice, 1 cup of water, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow the syrup to cool to room temperature.
- Infuse with Strawberries and Basil: Add the sliced strawberries and basil leaves to the cooled syrup. Gently muddle the strawberries with a wooden spoon or muddler to release their juice. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Strain the Mixture: After refrigerating, strain the mixture through a fine-mesh sieve to remove the solids. Use the back of a spoon to press out any remaining juice from the solids.
- Dilute the Syrup: Pour the strained syrup into a pitcher and add 2-3 cups of cold water, adjusting to your desired sweetness and tartness. Stir well.
- Serve: Fill glasses with ice and pour the strawberry basil lemonade over. Garnish with a fresh basil leaf or a thin slice of strawberry for a decorative touch.
Notes
- Sweetener: You can use alternative sweeteners like honey or agave instead of granulated sugar for a more natural sweetness.
- Sparkling Option: Add a splash of sparkling water or club soda for a fizzy twist to your lemonade.
- Adult Version: To make an adult beverage, consider adding vodka, gin, or white wine for a refreshing cocktail.
- Storage: Store leftover lemonade in an airtight container in the fridge for up to 3-5 days. Stir well before serving, as separation may occur.