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Strawberry Basil Lemonade

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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • Strawberry Basil Syrup:
  • 2 cups fresh strawberries hulled and halved
  • ½ cup sugar
  • ½ cup water
  • 20 to 25 fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • Lemonade:
  • 1 cup fresh lemon juice approximately 6 to 8 lemons
  • ½ cup sugar
  • 4 cups cold water
  • Pinch of salt
  • For Assembling:
  • Ice cubes
  • Fresh strawberry slices for garnish
  • Fresh basil sprigs for garnish
  • Lemon wheels for garnish
  • Sparkling water optional, for a fizzy version

Instructions
 

  • Combine strawberries, sugar, and water in a saucepan. Simmer over medium heat for 8 to 10 minutes until strawberries break down completely.
  • Remove from heat. Add basil leaves and press under the surface. Add lemon juice. Steep 15 to 20 minutes.
  • Strain through a fine mesh strainer pressing firmly to extract all liquid. Discard solids. Cool completely.
  • Juice lemons into a large pitcher. Add sugar and stir until completely dissolved. Add cold water and salt. Stir again.
  • Add cooled strawberry basil syrup to the pitcher starting with three-quarters. Stir. Taste and add more syrup as desired.
  • Adjust balance with more lemon juice, syrup, or a pinch of salt.
  • Fill glasses with ice. Pour lemonade over ice.
  • Garnish with strawberry slice, basil sprig, and lemon wheel.
  • Stir the pitcher before each subsequent pour. Serve immediately.

Notes

  • Never boil the basil — add it off the heat and steep in residual warmth only
  • Always use freshly squeezed lemon juice — bottled juice produces flat, one-dimensional lemonade
  • Cool the syrup completely before combining with lemonade to prevent melting the ice
  • Press the syrup solids firmly through the strainer to extract maximum flavour
  • Taste and adjust the syrup before combining with the lemonade
  • Make the syrup up to one week ahead and store it in a sealed jar in the fridge
  • Stir the pitcher before every pour as the syrup settles to the bottom
  • Strawberry basil syrup keeps refrigerated for up to one week — make a double batch
  • Add sparkling water just before serving for a fizzy version
  • Assembled lemonade keeps refrigerated for up to 2 days