Homemade lemonade has to be one of the most thirst-quenching and refreshing drinks you could ever pour into a glass. Add basil to the mix and you change the flavour with a touch of aniseed, just makes that homemade lemonade even better!
Why you’ll love this homemade lemonade recipe
- Homemade llemonade is way less sweet than commercial lemonade so it’s better for you.
- We should all be drinking less fizzy drinks, yes, beleive it or not that fizz isn’t good for you.
- This is a super easy lemonade recipe anyone can make it.
- A versatile recipe that you can add any herb you like to, I’ve made basil lemonade but try mint lemonade instead.
Basil lemonade is the perfect refreshing drink when the sun is shining and warming your skin as you bask in the glory that is summer. Aaah doesn’t that sound perfect, pity the reality of the great British summer doesn’t always quite hit the mark!
Ingredients for homemade lemonade with basil
- Lemons – you want unwaxed lemons to make lemonade, but don’t worry normal lemons are fine just see my notes below on how to remove the wax on lemons and other citrus fruit.
- Sugar – you need this along with an equal quantity of water to make the sugar syrup that sweetens your homemade lemonade.
- Fresh basil leaves – this is where you have to use fresh herbs, dried herbs are just no good for this recipe.
Homemade lemonade is so different from anything commercially created. Even the fanciest and most expensive that claim to have that homemade taste come nowhere near to the perfect joy of the real thing.
How to remove the wax from lemons
If you don’t have unwaxed lemons don’t panic. All you need to do to remove that protective wax from the fruit is to wash it.
Give the lemons a good scrub in hot soapy water with a nail brush. Then rinse thoroughly in cold water and pat dry with a clean tea towel.
How to make homemade lemonade
- Start by making a simple syrup. This is a half and half mix of water and sugar. The sugar is dissolved in the water and that is what creates this simple syrup. If you just put sugar into the water with the lemon juice the sugar wouldn’t dissolve and would just sink to the bottom of the jug.
- Roughly chop the lemons and put them in a food processor and give them a quick whizz.
- Pour the lemon pulp through a sieve and really press it down with a wooden spoon to extract all that gorgeous mouth-puckering juice.
- Mix the lemon juice in a large jug with the cooled simple syrup and add extra water to make up the lemonade. Throw in the basil leaves too.
- Leave in the fridge for 1 hour so that all the flavours of the basil lemonade come together perfectly.
Why not just juice the lemons?
I like to whizz the whole lemons in a food processor so that I get every bit of lemon flavour out of them. Just juicing the lemons only gives you a certain amount of lemon flavour. It’s the zest of the lemon that contains all the gorgeous lemon flavour. So by processing the lemons like this you get that extra hit of lemon in your homemade lemonade.
Storing homemade lemonade
Your homemade lemonade will keep well in the fridge for up to a week. Keep it in a bottle or cover the top of the jug so that other things in the fridge cannot cause the lemonade to take on their flavour – think chopped onions here!
Serving homemade lemonade
Serve your homemade lemonade over ice with a slice of lemon and a basil leaf for a truly refreshing drink any time of day.
Add this as a mixer to your favourite gin, vodka or rum. Or add to cocktails too.
Now you can sit outside in the sunshine sipping your basil lemonade straight with a slice of lemon, a sprig or basil and a few ice-cubes, or you can add a slosh of Bacardi rum for an almost Mojito, cheers!
Looking for more thirst quenchers you can make at home? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Homemade lemonade infused with basil
- 4 lemons unwaxed or remove wax – see notes
- 150 g caster sugar
- 150 ml water
- 10 basil fresh basil leaves
- 1 lt water
- Make a simple syrup by heating the sugar and water till the sugar dissolves completely. Let it cool
- Chop the lemons and put them in food processor then press the lemon pulp through a sieve to get all the juice out
- Pour lemon juice and simple syrup into a jug and add the 1 litre of water plus the basil. Set aside in the fridge for 1 hour to let the flavours infuse.
- Serve with ice, lemon slices and a sprig of basil