A summery lemonade that gains aromatic depth from fresh basil. The syrup extracts the essential oils from the leaves without boiling them – so the aroma stays fresh and not bitter. Perfect for hot days or as a base for spritzing long drinks with Gin or Vodka.
And this is what you need for the Basil-Lemon Lemonade
200 g sugar
200 ml water
20 fresh basil leaves (plus some for garnish)
250 ml freshly squeezed lemon juice (about 4–5 lemons)
1.2 l still water or sparkling mineral water
Ice cubes
Key points
The trick is in the timing: add basil to the warm, not boiling syrup. Too hot destroys the essential oils, too cold extracts nothing. Tear the leaves roughly – stems and torn leaves release bitter substances. If you prefer it more intense, you can let the syrup with the leaves steep for 10 minutes in the refrigerator before straining it.
Variations
- Basil-Lemon Gin Fizz — Shake 4 cl London Dry Gin and 2 cl basil syrup with ice in a shaker, strain into a Highball glass with ice and top up with 100 ml sparkling mineral water. Garnish with a lemon slice and basil.
- Ginger-Basil Lemonade — Add 2 cl freshly pressed ginger juice to the basil syrup and mix with lemon juice and water as in the original recipe. Adjust spiciness to taste.
Frequently Asked Questions
Can I use dried basil?
No. Dried basil loses almost all essential oils and tastes straw-like. Fresh leaves are essential for the aroma.
How long does the basil syrup keep?
In the refrigerator for 3–4 days. Without lemon juice and water it lasts longer – but mix with lemon before serving to avoid mold formation.
Why does my lemonade turn cloudy?
This is due to the lemon juice. Freshly squeezed juice contains fruit pulp and essential oils that do not dissolve completely. If you prefer it clear, you can strain the juice through a coffee filter.
