A summery lemonade that gains aromatic depth from fresh basil. The combination of lemony acidity and herbal spice makes it a thirst-quencher with character. Ideal for hot days or as a non-alcoholic base for long drinks. The recipe thrives on the freshness of the ingredients – the riper the lemons and the stronger the basil, the more intense the flavor.
And here’s what you’ll need for the Basil Lemonade
4 organic lemons (juice and zest)
1 handful of fresh basil leaves (approx. 15 g)
100 g sugar (or 80 ml sugar syrup)
1 liter still water
Ice cubes for serving
What matters most
The trick lies in the timing: gently bruise the basil leaves just before serving, otherwise they may turn bitter. For a more intense flavor, rub the leaves between your palms beforehand – this releases essential oils. For a clear lemonade, remove the basil after steeping. If using sugar syrup, warm it slightly so it blends better with the flavors.
Variations
- Basil Lemonade with Gin — For an adult twist, add 4 cl London Dry Gin per glass and top up with a splash of soda water. The herbal notes of the Gin harmonize perfectly with the basil.
- Ginger Basil Lemonade — Grate 20 g fresh ginger finely and steep it with the sugar and basil. Adds a sharp, invigorating note to the lemonade.
- Mint Basil Lemonade — Replace half of the basil leaves with fresh mint. The combination of both herbs creates a more complex aroma.
Frequently Asked Questions
Can I replace the sugar with honey or agave syrup?
Yes, but honey and agave syrup are sweeter than sugar. For every 100 g of sugar, use about 70 g of honey or 80 ml of agave syrup. Both should be dissolved in warm water beforehand to ensure even distribution.
How long does the lemonade keep in the fridge?
Freshly prepared, it keeps for 2–3 days. After that, it loses aroma, and the basil leaves can turn bitter. Best consumed within 24 hours.
Can I use dried basil?
No, dried basil has a completely different aroma and doesn’t suit this recipe. Fresh leaves are essential for the flavor.
