Strawberry Basil Lemonade

By • June 21, 2013 • 6 Comments

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Author Notes: A few weeks ago, I ordered a strawberry basil lemonade at Gather in Park Slope -- it had a gorgeous blush and was also not too sweet. A perfect intro to summer. Last weekend I found myself with some extra strawberries and a wild tangle of basil in the herb boxes on my deck, so I attempted to recreate the lemonade. It takes all of 10 minutes, aside from letting your sugar syrup cool, and it just may be the star of your next party. Better yet, it's a good reason to throw one. Merrill Stubbs

Serves 8

  • 1 cup sugar
  • 3 cups quartered fresh strawberries
  • 20 medium basil leaves, roughly chopped
  • 1 1/2 cups freshly squeezed lemon juice
  1. Put the sugar in a heatproof bowl or cup and pour 1 cup of boiling water over it. Stir to dissolve and let cool.
  2. Combine the strawberries with the basil and 1/4 cup of the sugar syrup in a blender. Puree until smooth.
  3. To make the lemonade, fill a glass with ice and add 3 tablespoons of lemon juice, 3 tablespoons of the strawberry puree, 1/2 cup cold water, and 1 to 2 tablespoons of sugar syrup, depending on how sweet you like it. Stir well and serve right away!
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Comments (6) Questions (1)

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10 months ago MQAvatar

I love that flavor combination. I think I'll have to do a comparison between the fresh puree and a cooked strawberry basil syrup, which would be easier to keep over a longer period.

Merrill

10 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You could also use frozen strawberries for a cooked syrup, which makes it a bit easier...

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over 1 year ago Harry Greenwood

This could ask be made with fresh limes

Cumberland_pass_atv_trip_-_july_20__2013_019

over 1 year ago JanetFL

So summery! Yum!

Monadnock

over 1 year ago chairmanhu

+ Vodka

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Right on.