Total Time
Prep 10 mins
Cook 0 mins

From Cooking Light: "All basils add fragrance to lemonade, but colored and scented varieties contribute extra personality. Dark purple basils tint the lemonade a pretty pink but have a milder flavor than green varieties. Lemon basil adds a lemon-drop essence. Cinnamon and Thai basils contribute spicy overtones. You can make the lemonade up to 1 day ahead; cover and chill."


  1. In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes) and sugar.
  2. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice.
  3. Stir until sugar is dissolved, 1 to 2 minutes.
  4. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.
Most Helpful

My basil plants have been doing really well so I've been looking for different things to do with basil. This was a refreshing change of pace, but it was very watery when made as directed. I had to add more lemon juice and sugar after tasting it. I didn't bother to strain it, since I like little bits of leaves floating in mine. Will definitely make again next summer! Made for Magic of Herbs tag game in the Photo Forum

Prose August 31, 2009