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Refreshing Raspberry Basil Lemonade Recipe

Refreshing Raspberry Basil Lemonade

Fresh raspberries and basil infuse a simple syrup that is blended with lemon juice and cold water for a colorful, fruit-forward homemade lemonade. Serve over ice with extra berries, basil, and lemon slices.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Raspberry Basil Lemonade
  • 1 cup Granulated sugar
  • 1 cup Water, for the syrup
  • 1 to 1 1/2 cups Fresh raspberries
  • 1/2 cup Fresh basil leaves, loosely packed
  • 1 cup Freshly squeezed lemon juice
  • 4 cups Cold water
For Serving
  • As needed Ice
  • Optional Extra raspberries, basil, and lemon slices

Method
 

Step-by-Step
  1. Combine the sugar and 1 cup water in a saucepan over medium heat. Stir until the sugar dissolves.
  2. Add the raspberries and simmer gently for 3–5 minutes, lightly crushing them to release their juice.
  3. Remove the saucepan from the heat, add the basil, and steep for 10–15 minutes.
  4. Strain the syrup through a fine-mesh sieve, pressing gently on the berries, then discard the solids and cool the syrup.
  5. Pour the cooled syrup, lemon juice, and 4 cups cold water into a pitcher. Stir well, chill, or serve immediately over ice.
  6. Garnish glasses with extra raspberries, basil, and lemon slices if desired.

Notes

Use freshly squeezed lemon juice for the brightest flavor. Do not boil the basil; add it after removing the syrup from the heat. For a stronger lemonade, begin with 3 cups cold water and add more to taste.