Your new favorite summer drink, this basil lemonade features 1 1/2 cups of freshly squeezed lemon juice with sugar and basil. Easy and delicious!
If you love lemonade and the taste of basil, I bet you’re going to love this incredibly refreshing basil lemonade recipe. It’s my absolute favorite summertime drink. And just so you know, this makes some mean lemonade even without the basil… if that’s more your speed. Feel free to use this recipe as a guide for just regular lemonade. Y’all enjoy!
What is basil lemonade?
Basil lemonade is just as the name states… lemonade with basil. But, it does go a bit beyond that with this particular recipe. Still super easy and only requiring four ingredients, the hardest part is juicing the lemons and muddling the basil and sugar together. The majority of work is in juicing 6 to 8 lemons. But, it’s absolutely worth it for this refreshing drink. Add in some lemon slices, pour over ice, and enjoy!
How to squeeze fresh lemons
There are many different ways to squeeze fresh lemon juice. Here are five methods you can choose from:
By Hand – Begin by rolling the lemon firmly back and forth on your counter pressing down with your palm. Then slice the lemon across the center. Holding the lemon’s cut side up, begin squeezing the juice out over a bowl. Holding the lemon this way will cut back on seeds and pulp falling into your bowl.
Use a Fork – Admittedly, this method can be a little more challenging to get all the juice out. Roll the lemon firmly like I said in the prior method. Then, pierce your lemon many times with a fork. Finally, squeeze your lemon firmly so the juice comes out of the holes created by the fork. You may need to massage the lemon some to get more of the juice out.
Food Processor – Cut your lemons into small pieces. Take out as many seeds as you can. Place the lemon pieces in your food processor and pulse until it is pureed. Finally, strain your juice through a fine mesh sieve.
Kitchen Reamer – Take your kitchen reamer and press your half-cut lemon down while twisting at the same time to force the juices out.
Citrus Juicer – Probably the easiest method is to use a citrus juicer. It’s how I juice mine. These gadgets were made for the purpose of extracting juice from citrus fruit, like lemons, making the process easier and faster.
- 1 cup sugar
- 1 cup firmly packed basil leaves
- 6 cups water, divided
- 1 1/2 cups freshly squeezed lemon juice (6 to 8 lemons)
- In a medium sauce pan, muddle the sugar and basil together with a wooden spoon. Add 2 cups of water and cook over medium heat, stirring frequently, until all of the sugar has dissolved. Remove from the heat and allow the basil to steep in the syrup until cool.
- Once cool strain the simple syrup into a pitcher. Add 4 cups of water and the lemon juice. Stir well. Serve over ice with a garnish of basil and lemon.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.