When life gives you lemons, make lemonade. When lemon basil shows up in your CSA farm share box, make Lemon Basil Lemonade. That’s how we roll around here. Who wants a refreshing glass of homemade lemonade?

How to make lemon basil lemonade:
- Transfer the basil mixture to a jar, add the lemon juice and water and stir.
- Put lemon basil leaves, sugar and lemon zest in a bowl.
- Crush or โmuddleโ until the basil is well bruised and the sugar is mixed in.
- Transfer the basil mixture to a jar, add the lemon juice and water and stir.
- Refrigerate to let the basil and zest to infuse their flavor into the water and lemon juice. Try to wait at least an hour.
- When you’re ready to drink, strain off the basil and lemon zest and pour about 1/3 cup of lemonade over ice. Here, you can stir in 1/2 cup of water or instead, simply top with about 1/2 cup of sparkling water.
- Note: When I mix the basil and zest with the lemon juice, I use just half of the water called for. Then I add sparkling water just before serving.
Basil is a close cousin of mint. If mint is wonderful in lemonade, why not lemon basil? If you don’t have lemon basil, you can substitute regular basil for this lemonade. Or mint!
What is lemon basil?
- Lemon basil is a hybrid between basil and African basil. It’s not a common herb in the US.
- It’s an uncommon ingredient in the US, so when we found a bunch of aromatic lemon basil in our farm share box and I decided to turn it into lemonade. The leaves are bright green narrow and pointed ovals and the fragrance is distinctly lemon with a lot of background sweetness.
- Lemon basil’s distinct lemon fragrance is especially pungent once it’s minced or cooked. In this recipe we crush the basil with lemon zest and sugar.
Crushing or “muddling” the lemon basil, sugar and zest is the same method used to make a mojito. This lemonade is a “mocktail”, but you could definitely add tequila and turn it into a refreshing cocktail like these tequila mojitos made with agave nectar.
This recipe is adapted from the Lemon Basil-Mint Lemonade recipe in Deborah Madison’s cookbook, Vegetable Literacy. (Affiliate) In the headnotes for her recipe, Ms. Madison writes that basil and chia are both cousins of mint. So are lavender, thyme, and rosemary–all cousins.
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Lemon Basil Lemonade
Ingredients
- ยฝ cup lemon basil leaves
- ยผ cup organic cane sugar
- Grated zest of 3 or 4 lemons
- ยฝ cup freshly squeezed lemon juice
- 4 cups water or sparkling water (see note)
Instructions
- Put the lemon basil, sugar and zest in a bowl. Crush and โmuddleโ this mixture, until the basil is well bruised and the sugar has mixed in.
- Transfer to a pitcher, add the lemon juice and water and stir. Refrigerate, allowing the basil and zest to infuse more flavor, at least an hour. Strain and pour the lemonade over ice.
sounds like a delicious drink for these last few days of summer! · 18 September, 2013
Marissa,
I had leftover lemonade from that party. I put the jar on the fridge door and nursed it the next week whenever I wanted an alchohol-free treat. · 27 October, 2013
Thanks for the recipes, I will make Lemon Basil Lemonade today!
And some Mojitos this weekend. · 18 July, 2017
Thanks Arabella! · 18 July, 2017