Strawberry Basil Lemonade

Strawberries rank in the top 5 of my favorite fruits. I pretty much love anything that comes in a berry form, but strawberries usually end up at the top of the list. It’s not uncommon for me to have a cup of strawberries with breakfast from the second they hit the shelves in stores until they’re hardly in season any more.

I have a slight problem where I overestimate the amount of strawberries one person can eat before they go bad. Recently, I bought 4 lbs. of strawberries from Costco and told Tom of course I could eat them all! Obviously, I couldn’t which is why I had some taking up valuable freezer space. There is also the problem of Wegman’s who sells strawberries in those 2 lb. containers for only $1 more than a smaller one. I can’t help it,  I have to buy the huge thing of strawberries. There is even a nearby farm who keeps blasting me on Facebook with “Pick Your Own” Strawberries and I want nothing more than to do so, but I’ll end up doing something silly like spending $30 on 20 lbs. of strawberries. And then what will I do? Buy a deep freezer, I guess.

Anyway, I needed the freezer space back and this recipe just happened to catch my eye when I was going through the blogs I follow. Plus my basil plant was kinda growing out of control and producing leaves faster than I could use them.

Strawberry Basil Lemonade
Source: What’s Gaby Cooking?
Servings: 1/2 gallon
Printer Friendly


    • 1 cup fresh lemon juice
    • 3/4 cup sugar
    • 8 cups water, divided 
    • 10 strawberries, tops removed
    • 1/3 cup fresh basil leaves

1. Pour the lemon juice in a large pitcher.
2. Combine the sugar and 4 cups of water together and stir until the sugar has dissolved.
3. Place the strawberries and basil leaves in a blender and puree until smooth.
4. Add the water/sugar mixture and the strawberries to the pitcher. Pour in the additional 4 cups of water. Refrigerate until cold or serve with ice.

The original recipe calls for only 4 cups of water but I found this to be much too strong and tart. Instead of adding sugar, I opted to add another 4 cups of water. Its still a pretty strong lemonade, so if you prefer a lighter version, you might want to start at 8 cups and increase by 2 cups until it reaches your preferred taste.

Tom thought this would be completely gross because of the basil and refused to even try it. I don’t think the basil came through very strongly at all. Also, if you are not a fan of pulp in orange juice, I don’t think this recipe will be for you as I was left with quite a bit of pureed strawberry mixture in my glass each time, as you can see from the picture. 

No Comments

  1. Anonymous

    Yet another great use for my basil. This looks cool and refreshing.

    Thanks for sharing.

    Wishes for tasty dishes,
    Tumbleweed Contessa

  2. I love the refreshing flavor of strawberries & basil together – what a great idea to combine them in lemonade! Can't wait to make this soon…

  3. I sure am loving your "drink" posts!!

    This looks really really good. If your husband thinks it would be too "basily" – you could always infuse some sugar syrup with basil for a more subtle flavor?

  4. Thanks! The basil flavor was pretty mild actually. I think he was just creeped out because you could see the pieces of it in the lemonade.

Leave a Comment

Your email address will not be published. Required fields are marked *