A summery lemonade that combines strawberries and basil so that neither ingredient overpowers the other. The trick is in the timing: the basil leaves are only crushed just before serving so that their aroma stays fresh and doesn’t turn bitter. Perfect for hot days or as an alcohol-free base for a Spritzer with Gin or Vodka.
And here’s what you need for the Strawberry-Basil Lemonade
500 g fresh strawberries (approx. 25 berries)
1 handful fresh basil leaves (approx. 15 g)
4 limes (juice and zest)
80 g sugar (or 6 cl simple syrup for faster dissolving)
1 litre still water
Ice cubes for topping up
The key points
Basil quickly loses its aroma if chopped too early. Only crush the leaves between your fingers just before serving — this releases the essential oils without making them bitter. If you like, use a peeler to remove only the green layer of the lime zest to avoid bitter notes. For a more intense colour, purée the strawberries with the sugar and strain through a sieve.
Variations
- Strawberry-Basil Spritzer — Fill a glass with 4 cl London Dry Gin or white Rum and 10 cl of the finished lemonade over ice. Garnish with a basil blossom.
- Ginger-Basil Lemonade — Replace the strawberries with 100 g fresh ginger (grated) and let the mixture infuse for 1 hour. Strain before serving.
Frequently asked questions
Can I use frozen strawberries?
Yes, but they release more water. Thaw them first and reduce the water by 100 ml. The flavour will be less intense but still fruity.
How long does the lemonade keep in the fridge?
Maximum 24 hours, as the basil leaves otherwise turn bitter. Without basil, it keeps for 2 days.
Can I use honey or agave syrup instead of sugar?
Yes, but honey overpowers the basil aroma. Agave syrup (replaced 1:1) works better. Dissolve both in a little warm water first.
