There’s nothing quite like a cold glass of strawberry basil lemonade on a hot summer day. I first fell in love with this drink at a backyard barbecue years ago—one sip of that sweet-tart strawberry, bright lemon, and just a whisper of herbal basil, and I was hooked. It’s the kind of drink that makes you close your eyes and sigh, you know? The strawberries bring the sweetness, the lemon gives it that perfect tang, and the basil? Oh, it’s the secret here—just a few leaves add this fresh, almost peppery note that makes every sip interesting. Trust me, once you try this combo, plain lemonade will never quite hit the same.

Strawberry Basil Lemonade Ingredients

Here’s everything you’ll need to whip up this summer-perfect drink:

• 1 cup fresh strawberries – hulled and sliced (about 6-8 medium berries)
• 1/4 cup fresh basil leaves – gently packed (about 12-15 leaves)
• 1/2 cup freshly squeezed lemon juice – from about 3 medium lemons
• 4 cups cold water – filtered tastes best
• 1/4 cup honey or sugar – adjust to your sweetness preference
• Ice cubes – for serving

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – here’s how to improvise:

• The basil isn’t just for looks – it adds depth. But if you must swap, try 2 tbsp fresh mint leaves instead.
• Frozen strawberries work too! Just thaw and pat dry first to avoid watering down your lemonade.
• For sugar alternatives, maple syrup or agave nectar blends beautifully. Start with 2 tbsp and adjust.
• That “gently packed” basil measurement? Just lightly press leaves into your measuring cup – no need to smash them.
• Bottled lemon juice in a pinch? Sure, but fresh really makes the flavors pop.

How to Make Strawberry Basil Lemonade

This couldn’t be simpler – we’re talking 10 minutes from start to finish, and absolutely zero cooking. Just a little blending, straining, and stirring for the most refreshing drink you’ll make all summer. Here’s exactly how I do it:

Step 1: Blend the Base

First, toss those gorgeous red strawberries into your blender with the basil leaves and lemon juice. Now pulse until it’s completely smooth – you’re looking for that perfect pink puree with tiny flecks of basil throughout. Pro tip: Don’t go overboard blending or you’ll start breaking down the basil too much, which can make the flavor bitter. About 20-30 seconds usually does the trick in my machine. The smell at this stage? Absolute heaven.

Step 2: Strain and Mix

Here’s where we get silky smooth lemonade. Pour your blended mixture through a fine mesh strainer into a large pitcher, pressing with a spoon to get all that good juice out. You’ll be left with just the seeds and a bit of pulp (compost them!). Now add your cold water and sweetener of choice. Stir, stir, stir until the honey or sugar completely dissolves – I like to use a long wooden spoon and give it a good minute of mixing. Taste it now! This is when I always adjust – maybe a touch more lemon for tartness or another drizzle of honey if my berries weren’t super sweet.

Step 3: Serve and Garnish

Fill glasses with ice (crushed is my favorite for this) and pour your beautiful pink lemonade over top. The finishing touch? A strawberry slice and a small basil leaf perched on the rim – it makes people feel fancy! If you’re not serving immediately, just pop the pitcher in the fridge (covered, of course). The flavors actually get better after about an hour as the basil infuses more. Just give it a quick stir before pouring – sometimes the strawberry bits like to settle at the bottom.

Tips for the Best Strawberry Basil Lemonade

After making this drink more times than I can count, here are my foolproof tricks for strawberry basil lemonade perfection:

• Pick the ripest strawberries you can find – they should smell sweet at the stem end. Underripe berries make dull lemonade.
• Taste as you sweeten – berry sweetness varies wildly. I always start with half the honey/sugar, then add more after mixing.
• Slap those basil leaves between your palms before adding them – it releases their fragrant oils for maximum flavor.
• For a fancy fizzy version, replace half the water with chilled sparkling water right before serving.
• Too tart? A pinch of salt balances the acidity beautifully without making it salty.
• Make it ahead – letting it chill for 2+ hours gives the basil time to work its magic.
• Double strain if you’re picky about texture – first through a coarse sieve, then fine mesh.

Strawberry Basil Lemonade Variations

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years that keep things interesting:

Spiked Strawberry Basil Lemonade

For grown-up gatherings, I love turning this into a cocktail. Just add 1-2 ounces of vodka per glass (depending on how strong you like it). The clean taste of vodka lets all those strawberry and basil flavors shine through. Sometimes I’ll rim the glasses with sugar mixed with a little lemon zest for extra pizzazz. One summer, I even tried it with gin instead – the herbal notes paired beautifully with the basil!

Lime-Kissed Variation

When lemons aren’t available or I’m craving something different, limes make a fantastic substitute. The flavor becomes slightly more tropical – I use equal parts lime juice (about 1/2 cup) and find it needs just a touch more sweetener to balance the extra tartness. This version is especially refreshing with a few thin slices of cucumber muddled in the pitcher.

Frozen Treats

On the hottest days, I pour the lemonade into popsicle molds for the kids (and let’s be honest, for me too). The strawberry bits create these gorgeous swirls when frozen. Pro tip: If your molds are large, add small whole basil leaves before freezing – they look so pretty suspended in the pink ice! For adults, try blending the lemonade with frozen strawberries and a splash of rum for an incredible boozy slushie.

Serving Suggestions

This strawberry basil lemonade is practically made for lazy summer afternoons, and I’ve discovered it pairs perfectly with so many dishes! Here are my favorite ways to serve it:

For backyard barbecues, I always make a big pitcher to go with grilled chicken or burgers – that sweet-tart flavor cuts through the richness beautifully. It’s also fantastic with light summer salads, especially ones with goat cheese or fresh mozzarella. My absolute favorite pairing? A simple caprese salad with ripe tomatoes and basil (can you tell I love basil?).

Presentation makes everything taste better, don’t you think? I serve mine in mason jars with paper straws – so charming and nostalgic! For parties, I’ll freeze strawberry slices and small basil leaves into ice cubes to keep drinks cold without watering them down. They look like little edible jewels floating in the lemonade.

If you’re hosting brunch, try serving small glasses of this alongside lemon ricotta pancakes or french toast. The brightness wakes up all the flavors. And for dessert? Oh, it’s heavenly with angel food cake or shortbread cookies.

Storage & Reheating

Here’s the good news – this strawberry basil lemonade keeps like a dream in the fridge! I always make a double batch because it’s that good the next day. Just pour it into an airtight container (I use my trusty glass pitcher with the rubber-sealed lid) and it’ll stay fresh for 2-3 days. The basil flavor actually gets more pronounced after a few hours, which I love.

Important note: Don’t freeze this lemonade – the texture goes all weird when thawed, and those beautiful strawberry flecks turn mushy. Learned that the hard way after trying to make “lemonade ice cubes” for a party. Oops!

You might notice some settling – that’s totally normal with fresh ingredients. Just give the container a good shake or stir before pouring. If it’s been sitting overnight, sometimes I’ll add a splash of fresh lemon juice to brighten it back up. And if you made the sparkling water version? Definitely finish that the same day – nobody likes flat fizzy lemonade.

Pro tip: Write the date on your container with a dry-erase marker. After three days, the basil starts to get that “cooked” taste and the strawberries lose their vibrancy. But honestly? In my house, it never lasts that long anyway!

Strawberry Basil Lemonade Nutritional Info

Let’s be honest – we’re not drinking this because it’s “healthy,” but because it tastes like summer in a glass! That said, I know some folks like to keep track, so here’s the breakdown for my standard recipe. Just remember – nutrition varies based on your specific ingredients (especially how much sweetener you use).

Per serving (about 1 cup):

• 60 calories – lighter than most store-bought lemonades!
• 12g sugar – mostly natural from the strawberries and honey
• 0g fat – guilt-free sipping
• 15g carbs – perfect for a quick energy boost
• 1g fiber – thank you, strawberry seeds!
• 0.5g protein – not why we’re here, but hey, it’s something

If you’re watching sugar intake, here’s my trick: Use just 1 tbsp honey and let the natural strawberry sweetness shine through. The basil adds so much flavor you might not miss the extra sweetness. And remember – no artificial stuff here, just real fruit and herbs. That’s something to feel good about while you’re lounging in the sun with your frosty glass!

FAQ

Can I use frozen strawberries?
Absolutely! Just thaw them completely and pat dry with a paper towel first so your lemonade doesn’t get watered down. Frozen berries actually work great when fresh ones aren’t in season.

How long does strawberry basil lemonade keep?
About 3 days in the fridge if stored in an airtight container. The basil flavor gets stronger by day 2 – which I personally love! Just give it a good stir before serving.

Is there a sugar-free option?
You bet! Stevia works beautifully – start with 1-2 teaspoons of powdered stevia and adjust to taste. Monk fruit sweetener is another great option if you’re avoiding sugar.

Try This Recipe and Share Your Twist in the Comments!

There you have it – my absolute favorite way to make strawberry basil lemonade, perfected over countless summer afternoons. Now it’s your turn! I’d love to hear how yours turns out. Did you add a splash of elderflower liqueur? Try it with blackberries instead of strawberries? Maybe you discovered the perfect mint-to-basil ratio? Drop your creative twists in the comments below – I read every single one and might just feature your idea in my next batch! Nothing makes me happier than seeing how this simple recipe inspires your own kitchen adventures. Happy sipping, friends!

5-Ingredient Strawberry Basil Lemonade You’ll Crave Daily

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• Author: Christina R. Jones
• Total Time: 10 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing summer drink combining strawberries, basil, and lemon for a sweet and tangy flavor.

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Ingredients

Scale 1x2x3x

• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup fresh basil leaves
• 1/2 cup freshly squeezed lemon juice
• 4 cups cold water
• 1/4 cup honey or sugar (adjust to taste)
• Ice cubes

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Instructions

1. Blend strawberries, basil, and lemon juice until smooth.
2. Strain the mixture to remove seeds and pulp.
3. In a pitcher, mix the strained juice with water and sweetener.
4. Stir well until sweetener dissolves.
5. Serve over ice and garnish with fresh basil or strawberry slices.

Notes

• Adjust sweetness based on preference.
• Use ripe strawberries for the best flavor.
• For a fizzy version, replace some water with sparkling water.

• Prep Time: 10 mins
• Cook Time: 0 mins
• Category: Beverage
• Method: Blended
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 60
• Sugar: 12g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 0.5g
• Cholesterol: 0mg

Keywords: strawberry basil lemonade, summer drink, homemade lemonade