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Two glasses hold lemonade with lemon slices and fresh basil sprigs.
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Italian Basil Lemonade

This Italian Basil Lemonade is served up with the best of fresh and fizziness, with lemons, basil, and sparkling water.
Course Drinks
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 68kcal
Author Marly McMillen

Equipment

Ingredients

Lemon Basil Syrup

  • 3 lemons
  • ⅓ cup sugar
  • 2 cups water
  • 1 cup lemon juice
  • ¼ cup fresh basil leaves

Serving Basil Lemonade

  • 2 cups water or club soda chilled
  • Crushed ice
  • Garnish with lemon slices and basil sprigs

Instructions

For the Lemon Basil Syrup

  • Use a vegetable peeler to peel the outer layer of the lemons, creating several strips of lemon zest. Use a juicer to extract juice from the peeled lemons.
    Looking down on a cutting board with cut and zested lemons. There's a vegetable peeler and a fruit juicer beside it too.
  • Combine sugar, water, and 1 cup lemon juice (supplementing with additional lemon juice as needed to equal one cup) in a saucepan over medium heat. Stir and cook until this mixture comes to a simmer and the sugar disolves. Remove from heat and add the basil leaves and lemon zest strips. Allow the basil to seep for 5 - 10 minutes.
    A saucepan holds liquid with lemon zest and basil leaves.
  • Strain the lemon basil syrup, to remove the basil and zest pieces. Pour this into a mason jar or lidded container and refrigerate until thoroughly chilled (at least one hour).

For Serving

  • When you're ready to serve the lemonade, add the water or club soda, crushed ice and basil sprigs to a pitcher with the lemonade concentrate. Pour into individual glasses. Garnish with fresh basil leaves and lemon slices.

Nutrition

Calories: 68kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 1mg