1cupfreshly squeezed lemon juicefrom about 10 lemons
Instructions
Combined 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 and let the mixture cook down for about 20 to 25 minutes, until the berries are pale red and the mixture is slightly thickened.
Remove the mixture from heat and strain it through a mesh sieve into a bowl or jar. 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 water, and stir well. Cover the pitcher, and refrigerate until cold. Or you can serve it right away over ice.
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!
Notes
The nutrition facts may be slightly off, since the strawberries are discarded after cooking.
Fresh or frozen strawberries can be used.
The strawberry basil syrup can be made in advance and kept in an airtight container in the fridge for about a week. You can also freeze it for up to six months.