Jazz up your homemade lemonade with a honey simple syrup, then flavor it with fresh strawberry puree and muddled basil for the most delicious homemade Strawberry Basil Lemonade you’ve ever had!
We <3 Berry Season
Can I get a HELLS YES that we are soooo close to being in full swing berry season? Oh do I dream of the days when I can go to the grocery store and pick up a 2 for 1 bargain on strawberries and raspberries. Berry season is something I wait all year for! You know what they say? Spring showers bring more berries in the summer.
This was actually the first time we ever tried to make strawberry lemonade at home. I am a huge lemonade fan and used to order it all the time at Applebee’s in college (don’t judge). I also get it at every fair/festival I go to in the summer. Usually the freshly squeezed stuff, though 😀
Simple Syrup is Simple
We decided that we wanted to nix the sugar in this recipe not just because it’s sugar, but because we’re obsessed with honey and our homemade honey simple syrup is the shit. Plus, honey + lemon = love. It’s super easy to make, and honestly tastes SO much better than just adding white sugar to this recipe.
How to Make Strawberry Lemonade
This recipe calls for 5 simple steps:
Make Honey Simple Syrup
Make your simple syrup by placing honey and water into a small sauce pan. Bring the honey and water to a boil, and then reduce heat and let simmer for 10 minutes, stirring consistently. Pro tip: Stirring consistently will prevent the honey from burning to the bottom of your sauce pan over heat.
When syrup has reduced and thickened, remove from heat, pour into a jar, and place in the fridge to cool.
Next, place the whole strawberries and water into a high-speed blender and blend until smooth. Then, pour over a sieve and use a spoon to press the puree through the holes. This will separate the strawberry seeds from the puree.
Then, set the strawberry puree aside.
Place fresh basil in a glass, and add 2 tablespoons of water. Muddle the basil using a muddler or the end of a wooden spoon. This will help release the delicious basil flavor.
In a large pitcher, squeeze lemon juice, and then add in water, basil, and strawberry puree.
Then, stir in the chilled honey simple syrup and combine until all ingredients are mixed thoroughly.
Serve and Enjoy!
Place pitcher in the refrigerator for at least 30 minutes, or until completely chilled. Then serve strawberry lemonade over ice, and ENJOY. Pro tip: if you’re looking to turn this into a cocktail, add an ounce of vodka per cup of strawberry lemonade.
Making a Large Batch
This is a great recipe to double or triple to serve a crowd! Simply multiply each of the ingredients and make using the same instructions. Serve in a large beverage dispenser with mason jar glasses for the perfect backyard BBQ beverage.
How to Store Strawberry Lemonade
Store this strawberry lemonade in an air-tight container in the fridge for up to 5 days in the fridge. Because it calls for fresh strawberry puree and fresh-squeezed lemons, this lemonade will not keep as long as store-bought pasteurized juice does.
Pro tip: Freeze this strawberry lemonade in ice cube trays in the freezer, and then transfer to a Ziploc or Stasher bag to keep for later in the freezer. Simply thaw when you’re ready to use, or drop a few cubes into your traditional lemonade for an added flavor punch.
More Lemonade Recipes
Watch This Recipe Being Made
For the Simple Syrup
- 1/2 cup water
- 1/2 cup honey
For the Strawberry Puree
- 1 lb. fresh strawberries
- 1/4 cup water
- 1 cup freshly squeezed lemon juice (about 4 large lemons)
- 1/2 cup water
- 1/4 cup fresh basil + 2 tablespoons water (muddled) + more basil for serving
- First, make your simple syrup by placing honey and water into a small sauce pan.
- Bring to a boil and then let simmer for 10 minutes, stirring consistently.
- When syrup has reduced and thickened, remove from heat, pour into a jar, and place in the fridge to cool.
- Next, place strawberries and water into a blender and blend until smooth. Then pour over a sieve and use a spoon to press the puree through the holes separating the seeds from the puree. Set aside.
- Place 1/4 cup of basil in a glass and add 2 tablespoons of water. Muddle basil using a muddler or the end of a wooden spoon. This will help release the flavor.
- In a large pitcher, mix together lemon juice, water, basil, and strawberry puree. Add in honey simple syrup and combine.
- Place in the refrigerator for at least 30 minutes or until chilled. Serve over ice.
Tips & Notes
If you’re feeling sassy, you can spike your lemonade and add an ounce of vodka per cup.
Nutrition FactsServing Size: 1/4 recipe Calories: 167 Sugar: 40 Sodium: 4 Fat: 1 Carbohydrates: 44 Fiber: 1 Protein: 1
Keywords: strawberry lemonade