Fresh Basil Lemonade Recipe with Honey

Nothing is quite as refreshing as fresh lemonade during the heat of summer — this basil lemonade recipe with honey is a unique verison of the quintissential summer drink.

Basically, you take two amazing components of summer and smash them together into a refreshing and delicious beverage. And who doesn't like smashing things?

Whether made for yourself or guests, this basil lemonade recipe is sure to be a hit for summer. Plus, I've included tips for spiking the recipe with vodka and a few other variation ideas!

Ingredients needed for basil lemonade

Fortunately, the ingredients list for this recipe is pretty dang short! You'll need:

— Fresh basil: Any type of basil will do, but consider using lemon basil or thai basil. Dried basil will simply not be the same, to opt for fresh! Also, keep a little extra on hand to garnish the glasses.

— Honey: I always cook/bake with raw, unfiltered honey. Use whatever works for you!

— Lemon juice: Ideally, use fresh-squeezed lemon juice. You'll need approximately 3-4 lemons for this recipe.

— Cold water: To thin out the lemon juice!

— Ice: For serving - because ice-cold lemonade is best!

What type of basil should I use?

You can use whatever basil you have on hand! Here are some of the most common choices:

— Sweet basil: Probably the most common basil you'll find at the store/in the garden, sweet basil has a sweet, slightly peppery flavor. It's what I use for this recipe.

— Lemon basil: A great choice for basil lemonade, since lemon basil has a lemony flavor already!

— Thai basil: Has a licorice-like flavor and is often used in soups and salads. If you like the flavor (I do!) it would make a fun twist on this lemonade.

— Holy basil: Flavor is minty-sweet. It would be a perfect choice for a refreshing homemade lemonade.

— Purple basil: Similar to sweet basil, it has a sweet, peppery flavor. Its color can add an interesting twist to this lemonade recipe.

How to make homemade lemonade with honey

Trust me, it's very easy to make homemade lemonade! The most work is in squeezing the juice out of the lemons, but it is SO worth it.

This recipe is best made ahead of time — the longer the basil marinates with the honey and lemon juice, the more basil flavor there will be.

First, you'll combine the fresh basil and honey in a bowl. Mash them together with a fork or mortar and pestle. This is releasing the oils in the basil, meaning more flavor for the lemonade! No need for simple syrup here!

Then, you'll juice the lemons.

In a large pitcher or other container, combine the basil/honey mixture, lemon juice, and cold water. Let marinate in the fridge for 2 hours to overnight.

Before serving, pour the lemonade through a fine mesh sieve into another container to remove any solids and mushy basil pieces.

When serving, split ice between 4 glasses and pour the lemonade overtop. Garnish with fresh basil leaves, if you've got them. Enjoy!

Can I make this basil lemonade recipe ahead of time?

Absolutely — and honestly, it's better that way!

I highly suggest making this basil lemonade the day before serving, as the longer the basil has to marinate with the honey and lemon juice, the better.

However, you can let it sit for 2 hours and there will still be basil flavor there.

After straining out the solids, you can also keep this in the fridge for up to 2 weeks.

Ideas for customizing this lemonade recipe

Lemonade is SO easy to customize — I mean, this recipe is a basil version of the classic!

Here are a couple more ideas for putting a spin on THIS version of lemonade:

• Add a shot of vodka to each glass before pouring in the lemonade for a spiked basil lemonade.
• Mash ½ cup of strawberries into the honey/basil mixture before adding to the water and lemon juice.
• Add 2 teaspoons grated fresh ginger to the lemonade before letting marinate.

How to store leftover basil lemonade

Make sure to only store this basil lemonade for long periods AFTER straining out any solids. The last thin you want is to store mushy brown basil pieces for days at a time.

After the mixture is strained, you can store the lemonade in the fridge for up to 2 weeks! Withold ice until you serve, so it doesn't water down the lemonade in storage.

More warm weather drink recipes for summer

Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.

Print

📖 Recipe