Ingredients for Strawberry Basil Lemonade
- Granulated Sugar
- 1 cup water (for syrup) + 6 cups cold water (for lemonade)
- 1 pound fresh strawberries, hulled and sliced
- Fresh basil leaves (for garnish)
- 1 ½ cups freshly squeezed lemon juice (approximately 10-20 lemons)
- Ice (as needed)
- Strawberry
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How to Make Strawberry Basil Lemonade
- **Make the Strawberry-Basil Syrup:** In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir over high heat until the sugar dissolves completely and the mixture comes to a boil.
- Add 1 pound of hulled and sliced fresh strawberries to the saucepan. Reduce heat to medium-low and simmer gently for 10 minutes, or until the strawberries have softened and released their juices.
- Remove the saucepan from the heat. Add 1/2 cup packed fresh basil leaves and stir to incorporate.
- Let the mixture cool completely to room temperature (about 45 minutes).
- Strain the mixture through a fine-mesh sieve set over a medium bowl, pressing gently on the solids to extract as much liquid as possible.
- Discard the solids (strawberry and basil pulp).
- Cover the strawberry-basil syrup and refrigerate until ready to use.
- **Make the Lemonade:** In a large 3-quart pitcher or punch bowl, combine 6 cups of cold water, 1 ½ cups of freshly squeezed lemon juice (approximately 10-20 lemons, depending on juiciness), and 1 cup of the chilled strawberry-basil syrup.
- Stir well to combine all ingredients.
- Add ice to the pitcher. Garnish with fresh strawberry slices and basil leaves.
- Taste and adjust the sweetness or tartness by adding more water, lemon juice, or syrup as needed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
220g
Fat
0g
Carbs
20g
