Purple Basil Lemonade

"From Cooking Light Magazine's July 2009 edition: "In this recipe, basil is crushed with sugar to release the oils. If you don't have a mortar and pestle, process the basil, sugar and about 1/4 cup of water in a food processor or blender." I am eager to serve this at my next party. The recipe doesn't indicate this, but I would personally place the strained lemonade into a pitcher and refrigerate until ready to serve. When having a party, it's always best to prepare ahead if possible!"
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Ready In:


  • 4 cups water
  • 12 cup lemon juice, fresh
  • 12 cup purple basil, leaves, loosely packed (about 1/4 oz.)
  • 6 tablespoons sugar
  • 4 cups ice
  • 4 sprigs purple basil


  • Combine water and juice in a large bowl.
  • Place 1/2 cup basil and sugar in a mortar; pound with pestle until a paste forms.
  • Add sugar mixture into juice mixture; stir until sugar dissolves.
  • Strain mixture through a sieve over a bowl; discard solids.
  • Place 1 cup of ice in each of 4 glasses.
  • Pour about 1 cup lemonade into each glass; garnish each serving with 1 basil sprig.

Questions & Replies

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  1. Delicious! The purple basil makes it look almost like pink lemonade and the flavor is so refreshing. I added only about 1/2 the suggested sugar to grind the basil, and then finished off with some agave until perfectly tart. Great drink for the summer and I bet it'd be even better with a splash of rum :)


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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