Strawberry Basil Lemonade Recipe

Strawberry Basil Lemonade Recipe

[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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 1 cup strawberries, destemmed
  • 1 cup (8 ounces) fresh squeezed juice from about 8 lemons
  • 1/2 cup simple syrup (see note)
  • 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.