Raspberries, strawberries and basil make a perfect addition to lemonade. Make this refreshing berry basil lemonade on a hot summer day or use it as a mixer for cocktails.
I’ve been on a berry kick lately—first a strawberry habanero jam, then a raspberry lemon granita. Now it’s all about berry basil lemonade, which is perfect when berries are in season.
I’ve been replacing store-bought cocktail mixers with homemade alternatives. A few summers ago we always kept a pitcher of lemonade in the fridge for impromptu drinks and friends, and powdered mix on hand for larger groups. Since I began blogging I stopped relying on so many pre-made mixes and decided lemonade was an easy thing to make from scratch.
Making lemonade is simple. Start by preparing a basic simple syrup—just sugar and water boiled together. I blend the berries into a puree and add torn basil leaves to the syrup so the flavors meld as it cooks.
The trickiest part is juicing the lemons. Using a handheld squeezer makes this quick and yields more juice than hand-squeezing. After making both the berry syrup and the lemon juice, strain each through a fine mesh to remove seeds. I usually position the strainer over the pitcher so everything goes directly in. A little pulp is fine and adds body.
If you plan to use this as a cocktail mixer, muddle extra basil in the bottom of the glass before adding the lemonade or spirits so the herb’s aroma comes forward. A shot and a half of vodka or light rum in a mason jar with ice, topped with berry basil lemonade and garnished with lemon wedges and fresh berries, makes a delightful summer drink.
I picked up a purple basil plant at the farmer’s market—its leaves have dark spots that look dramatic but are harmless. The basil adds a subtle savory note that balances the sweetness of the berries and sugar, keeping each glass bright and refreshing.
Stay fancy and enjoy this simple, homemade summer favorite.
Berry Basil Lemonade
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Rate Recipe
10 minutes
10 minutes
2 hours
2 hours 20 minutes
10 servings
110kcal
Jenny Bullistron
Ingredients
- 1 ¼ cups white sugar
- 9 cups water
- 1 ½ cups lemon juice about 6 lemons
- ½ cup raspberries
- ½ cup strawberries
- handful of fresh basil leaves torn into pieces
Instructions
- Combine sugar and 1 cup of water in a saucepan. Bring to a boil, stirring occasionally to make a syrup.
- Place raspberries and strawberries in a blender. Add the pureed fruit and torn basil to the boiling syrup.
- Cook the fruit and syrup at a low boil for 5 minutes, stirring occasionally. Remove from heat and let cool.
- Strain the berry-basil syrup through a fine mesh into a large pitcher to remove seeds.
- Pour the lemon juice through the strainer into the pitcher.
- Add the remaining 8 cups of water and stir well. Chill before serving.
Nutrition
Calories: 110 kcal |
Carbohydrates: 29 g |
Protein: 0.2 g |
Fat: 0.2 g |
Sugar: 26 g |
Vitamin C: 20 mg
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