Strawberry Basil Lemonade Recipe

Strawberry Basil Lemonade recipe — The overachiever who put herbs in lemonade and somehow made it work. Made with none. Originally from United States.

I'm that friend who grows their own basil and actually knows how to use it. I look like I belong at a farmers market book club, but I'm secretly plotting world domination one sophisticated sip at a time. I make regular lemonade feel deeply inadequate about its life choices.

Basil was considered so sacred in ancient Greece that only the king could harvest it with a golden sickle. Regular peasants weren't allowed to touch the royal herb, making this drink technically fit for ancient royalty.

Born from the farm-to-table movement of the 2000s when creative bartenders started raiding herb gardens. What began as a fancy restaurant garnish experiment became the signature drink of people who shop at Whole Foods.

Ingredients

• 4 oz fresh lemon juice (about 2 large lemons)
• 4 whole fresh strawberries (hulled and quartered)
• 6 leaves fresh basil (plus extra for garnish)
• 2 tbsp simple syrup (adjust to taste)
• 6 oz cold water
• 1 cup ice

Instructions

1. In a shaker or large glass, muddle strawberries and basil leaves until fragrant and juicy.
2. Add lemon juice and simple syrup, then shake or stir vigorously.
3. Strain into ice-filled highball glass and top with cold water.
4. Garnish with fresh basil sprig and sliced strawberry.

Category: mocktail | Difficulty: easy | Base spirit: none | ABV:

Origin: United States