Strawberry Basil Lemonade Drink (Print Version)

A lively blend of strawberries, basil, and lemon juice, perfect for cooling down on warm days.

# What You'll Need:

→ Fruits

01 - 2 cups fresh strawberries, hulled and sliced
02 - 1 cup freshly squeezed lemon juice, approximately 4 to 5 lemons

→ Sweetener

03 - 1/3 cup honey or agave syrup, adjust to taste

→ Herbs

04 - 1/2 cup fresh basil leaves, plus extra for garnish

→ Liquids

05 - 4 cups cold water
06 - 1 cup club soda or sparkling water, optional for carbonation
07 - Ice cubes as needed

# How to Make It:

01 - Combine strawberries, basil leaves, lemon juice, and honey or agave syrup in a blender and process until smooth.
02 - Pour the blended mixture through a fine-mesh sieve into a large pitcher to remove pulp and seeds.
03 - Pour cold water into the pitcher with the strained mixture and stir thoroughly to combine.
04 - Taste the mixture and adjust sweetness or acidity by adding more honey, agave syrup, or lemon juice as desired.
05 - Add ice cubes and club soda or sparkling water immediately before serving for desired carbonation level.
06 - Pour into individual glasses and garnish each serving with fresh basil leaves and sliced strawberries.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 15 minutes, with no cooking required.
  • Vegan and gluten-free, making it suitable for diverse dietary preferences.
  • Combines fresh, wholesome ingredients for a naturally sweet and refreshing flavor.
  • Perfect for summer gatherings as a non-alcoholic, crowd-pleasing beverage.
  • Customizable sweetness and fizz to suit your taste.
02 -
  • Use frozen strawberries for an extra chilled drink without diluting the flavor.
  • Adjust sweetness and acidity gradually to find your perfect balance.
  • Add club soda or sparkling water just before serving to maintain fizz.
  • Prepare the base mocktail a day in advance to let flavors meld; add ice and fizz when ready to serve.
  • Always taste as you go to customize this versatile recipe to your preference.
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