Strawberry Basil Lemonade Pitcher

Bright strawberry and basil lemonade with lemon and simple syrup, chilled and served from a large pitcher.

# What You'll Need:

→ Fruit & Herbs

01 - 2 cups fresh strawberries, hulled and sliced

02 - 1 cup fresh basil leaves, plus extra for garnish

03 - 1 cup freshly squeezed lemon juice (about 4–6 lemons)

→ Sweetener

04 - 3/4 cup granulated sugar (or honey/agave for vegan/variation)

→ Water

05 - 5 cups cold water

06 - 1 cup ice cubes, plus more for serving

→ Garnish (optional)

07 - Strawberry slices

08 - Lemon slices

09 - Fresh basil sprigs

# Directions:

01 - In a small saucepan, combine 1 cup water and sugar. Heat over medium, stirring until the sugar dissolves to make a simple syrup. Remove from heat and let cool slightly.

02 - In a blender, combine strawberries, basil leaves, and the cooled simple syrup. Blend until smooth.

03 - Strain the strawberry-basil mixture through a fine mesh sieve into a large pitcher, pressing to extract as much juice as possible.

04 - Add the freshly squeezed lemon juice and 4 cups cold water to the pitcher. Stir well to combine.

05 - Add ice cubes and stir again. Taste and adjust sweetness or lemon to preference.

06 - Serve in glasses filled with additional ice, and garnish with strawberry slices, lemon slices, and basil sprigs as desired.

# Expert Advice:

01 -

The deep rosy color invites everyone to pour a glass—no party persuasion needed.
I discovered it’s an instant mood-lifter that disappears faster than any other pitcher at my table.

02 -

Once, I forgot to cool the syrup completely and it dulled the basil’s punch—patience is crucial here.
Switching half the water for soda water brightens everything, but introduce it just before serving to keep the bubbles lively.

03 -

Steeping the basil in hot syrup for just a minute extracts bold flavor, but strain quickly to avoid bitterness.
If the lemonade is too sweet, a splash of extra lemon juice sets it right—always adjust to your mood and your strawberries.