This strawberry basil lemonade recipe is a refreshing drink that celebrates spring and summer produce! It’s sweetened with a honey simple syrup that’s fruity and herbaceous and uses less added sugar than many other homemade lemonades. Yet it still delivers the same great taste. Enjoy it as-is over ice, served with sparkling water, or mixed with vodka or another alcohol.
This post was originally published in May 2021. It was updated with new photos and tips in August 2026.
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Dietitian Lizzie’s Notes
What’s better than a refreshing, seasonal drink to pair with summer food? In my opinion, nothing! This strawberry basil lemonade has major sip-on-the-patio vibes. It’s a perfect beverage when you want something more exciting than water but in the non-alcoholic drinks category. However, you can always add a little somethin’ if you’re serving it for happy hour!
Unlike a lot of other recipes for this drink on the web, my version does not use a ton of sugar. Instead, I added some honey but mostly let the natural sweetness of the basil and berries shine. Fresh strawberries and basil go so well together, with the peppery, herbaceous flavor of basil balancing the sweet, tart strawberries.
The strawberry basil flavor is delivered via a cooked simple syrup instead of by blending all of the lemonade ingredients together. This allows for more potent flavors that are evenly distributed. The texture is also consistent, since using a strained syrup prevents muddled berries and basil from sinking to the bottom and eliminates issues with granulated sugar not dissolving. While preparing the syrup is an extra step, it’s worth it for making a perfect lemonade every time!
Ingredients and Substitutions
- Strawberries: Use the ripest and sweetest ones you can find! They should have a deep red color, smell fragrant, and feel firm but have a slight give when you press them with your fingers. Frozen strawberries can be used in place of fresh if that’s all you have.
- Honey: Substitute agave nectar or pure maple syrup if you don’t have honey. Strawberry basil lemonade can also be made with granulated white sugar in the same amount, or add an extra ¼ cup to make it sweeter.
- Basil: Fresh basil leaves are key for the flavor profile. I do not recommend substituting dried basil. If you don’t have basil but still want to use fresh herbs, you can make variations of strawberry basil lemonade. Use fresh mint instead of basil and even tarragon or thyme for a fun twist!
- Lemons: While I strongly recommend freshly squeezed lemon juice, you can use bottled lemon juice instead of fresh lemons. However, bottled juice may be tarter and even have a metallic aftertaste if it contains preservatives. If you have a few lemons but not enough for the recipe, consider using half fresh juice and half bottled. Alternatively, you can add more sweetener and/or water to balance the tartness.
How to Make Strawberry Basil Lemonade
The full recipe card with ingredient amounts and detailed instructions is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Prep the strawberries by removing the stems and slicing them in half.
Combine the strawberries, basil leaves, honey, and water in a large saucepan or pot.
Bring the mixture to a boil.
Reduce heat and cook, stirring occasionally, until the berries are paler in color and mushy and the mixture has thickened slightly.
Pour the mixture through a mesh strainer placed on top of a bowl or pitcher. Be sure to use a sieve or fine strainer so that no pulp ends up in the syrup.
Transfer the simple syrup to a pitcher or large glass jar. Discard the leftover berries and basil.
Add the lemon juice.
Add the water.
Stir well until the liquid is mixed well and uniform in color.
Serve the lemonade over ice. While it can be enjoyed immediately, it tastes best after chilling for a while in the refrigerator. The flavors will have more time to meld that way.
Tips for the Best Lemonade
- Straining the syrup: The simple syrup in this strawberry basil lemonade is strained so that the final beverage has the consistency of classic lemonade. This ensures there is no pulp in the final product. Straining the syrup, and making it with liquid honey, also helps the sweetness gets evenly distributed instead of settling to the bottom like granulated sugar or syrup that’s not strained. I don’t recommend skipping this step.
- Adjusting the strength and sweetness: The amount of water can be adjusted depending on desired strength and sweetness. Use less water for a sweeter and stronger lemonade and more water for a more diluted flavor.
- Boosting the basil flavor: Add more basil leaves to the syrup for a stronger basil taste. You can also add fresh leaves to the finished lemonade to impart more flavor while it chills. Muddle the leaves for more intensity.
Serving Ideas
- When to serve: Outside gatherings and picnics, graduation parties, bridal or baby showers, and cookouts for 4th of July, Memorial Day, or Labor Day
- Keep it a mocktail: Use sparkling water instead of still, or add a small amount of sparkling just before serving if you want to keep it in the fridge for a while and don’t want it to go flat.
- Make it a strawberry basil lemonade cocktail: Add 1.5 ounces of vodka, gin, or rum.
- Add garnishes: Garnish with strawberry slices, basil or mint leaves, and/or lemon wedges. I also love serving it in mason jars with red and white striped straws (as seen in the photos).
- What to eat: Serve this fresh beverage with spring or summer foods, such my Halloumi Sandwiches with Veggies and Pesto, Grilled Panzanella Salad, or Garlic Bread Grilled Cheese with Heirloom Tomato.
Make-Ahead and Storage
Homemade lemonade will stay fresh in a covered pitcher in the fridge for up to a week. Give it a good stir before serving in case it separates a little. To freeze strawberry basil lemonade, transfer it to freezer-safe containers. Leave an inch of headspace to allow for expansion and seal tightly. Freeze for up to 3 months. Thaw in the fridge or on the counter, and stir well before serving.
If you want to prep the recipe ahead of time, make the strawberry basil simple syrup in advance. Keep it in an airtight jar in the refrigerator for up to 5 to 7 days. You can also freeze the syrup in a freezer-safe container, leaving about an inch of headspace, for 3 months. Thaw in the fridge or on the counter before using.
More Refreshing Drink Recipes
- Healthy Cucumber Mint Lemonade
- Strawberry Banana Beet Smoothie
- Cucumber Smoothie with Pineapple and Banana
- Blended Cucumber Gin Cocktail
- Carrot Ginger Kale Juice
📖 Recipe
Strawberry Basil Lemonade With Honey
Ingredients
- 2 cups strawberries - stems removed and halved lengthwise
- 1 cup loosely packed basil leaves
- ½ cup honey
- 1 cup freshly squeezed lemon juice - from about 6 to 8 medium lemons
- Water - amounts specified in instructions
Instructions
- Combine the strawberries, basil, honey, and 2 cups of water in a saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low or low to maintain a simmer. Let the mixture cook down for about 20 to 25 minutes, stirring occasionally, until the berries are pale red and the mixture is slightly thickened. Remove from heat.
- Carefully pour the basil berry mixture through a fine mesh strainer or sieve placed over a bowl or measuring cup. Push the cooked berries into the strainer to squeeze out as much juice as possible. Discard the cooked berries and basil. You should have about 2 cups of simple syrup.
- In a large pitcher, combine the strawberry basil syrup with the lemon juice.
- Add 2 to 3 cups of cold water, and stir well until the mixture is combined and has a uniform color.
- Cover the pitcher, and refrigerate until cold. If desired, you can serve it right away over ice. However, it tastes best if it chills for at least an hour so the flavors can meld and get stronger.
- Serve as-is, with additional plain or sparkling water, or with an alcohol of choice. Garnish with sliced strawberries, basil leaves, and lemon wedges.
- Feel free to add some additional plain or sparkling water for serving, or a splash of vodka or another alcohol to make a cocktail if desired. Garnish with sliced strawberries and basil leaves. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Make-ahead: The strawberry basil syrup can be made in advance and kept in an airtight container in the fridge for about 5 to 7 days. You can also freeze it for up to 3 months. Thaw in the fridge or on the counter before using.
- Storage: Keep the finished lemonade in a tightly sealed jar or covered pitcher in the refrigerator for up to a week. You can also freeze the lemonade in freezer-safe containers, leaving about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw in the fridge or on the counter before using.
- Adjusting flavor: Use less water for a stronger taste and more water if you want a more diluted flavor. Add more honey for a sweeter lemonade, especially if you use bottled lemon juice instead of fresh. It is usually tarter.
Nutrition
Happy summer! – Lizzie
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