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Basil Lemonade
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5 from 2 votes

Basil Lemonade

Simple Basil Lemonade. The herb gives the lemonade a pleasant aftertaste without being overwhelming.


  • 1 cup water
  • 1 & 3/4 cup granulated sugar
  • 1/4 cup basil, fresh, packed
  • 1 & 1/2 cups lemon juice, fresh-squeezed , 5-6 large lemons
  • 7 cups cold water
  • ice
  • basil, fresh, to garnish
  • lemon wedges, to garnish


  • In a medium pot, stir together 1 cup water and 1 3/4 cups sugar. Bring to a boil over high heat. Boil until the sugar is completely dissolved, it shouldn't take more than a minute or two. Turn off the heat.
  • Meanwhile, in a heat-proof bowl, add the 1/4 cup packed basil. Use your hands to tear up the pieces. Use a wooden spoon to bruise the leaves against the bowl. Keep going until they are nice and dark. You want to get all that flavor.
  • Pour the sugar syrup over the basil leaves. Put it in the fridge for about 2-3 hours or until completely chilled. The longer it sits the more basilicious it will be.
  • Juice the lemons. Strain it through a colander to remove the seeds, but so that most of the pulp remains.
  • Add the lemon juice, 7 cups of water, and ice to a pitcher. Strain the refrigerated syrup through the colander into the pitcher. Discard basil. Stir well.
  • Serve with ice, fresh basil, and lemon wedges.


Source: adapted from Allrecipes.com


Serving: 1 cup, Calories: 180 kcal, Carbohydrates: 47 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 13 mg, Potassium: 50 mg, Fiber: 1 g, Sugar: 45 g, Vitamin A: 42 IU, Vitamin C: 18 mg, Calcium: 12 mg, Iron: 1 mg