Ingredients
Equipment
Method
- In a small saucepan, combine the strawberries, basil leaves, sugar, and water. Heat over medium heat until the sugar dissolves completely, about 5 minutes.
- Mash the strawberries lightly with a fork to release their juices and deepen the flavor, then remove from heat.
- Strain the syrup through a fine-mesh sieve into a bowl, pressing down gently on the solids to extract the liquid.
- In a large pitcher, combine the strained syrup with freshly squeezed lemon juice and cold water. Stir well.
- Serve over ice and garnish with extra basil leaves and sliced strawberries.
Nutrition
Calories: 120kcalCarbohydrates: 30gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 25gVitamin C: 30mgCalcium: 2mgIron: 1mg
Notes
Always use ripe strawberries for maximum sweetness.
If your lemons aren't juicy, roll them on the counter before cutting to loosen the juice.
Adjust sugar or lemon juice based on your taste—don't forget to taste as you go!
Store leftover syrup and lemonade separately; syrup lasts up to a week in the fridge.
For added elegance, try using sparkling water instead of regular water for a fizzy twist. Enjoy refreshing, delicious sips all summer long!
Tried this recipe?Let us know how it was!