Strawberry Basil Lemonade

[Photographs: Kelly Carámbula]

Notes: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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Strawberry Basil Lemonade

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:15 minutes
Special equipment:blender, pitcher or large mason jar, strainer
This recipe appears in: Drinking in Season: Strawberry Basil Lemonade


  • 1 cup strawberries, destemmed
  • 1 cup (8 ounces) fresh squeezed juice from about 8 lemons
  • 1/2 cup simple syrup (see note above)
  • 3 cups cold water
  • 1 lemon, washed and sliced into 1/4-inch slices
  • 1 cup loosely packed basil leaves


  1. 1

    Purée the strawberries with about 2 ounces of the lemon juice in a blender on high speed until smooth, about 1 minute. Strain the purée through a fine mesh strainer into a pitcher or large mason jar.

  2. 2

    Add the remaining lemon juice, simple syrup, water, lemon slices and basil leaves. Gently stir until incorporated. Refrigerate for at least an hour before serving.

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