Low Sodium Strawberry Basil Lemonade

Total time30 min

Prep time10 min

Cook time5 min

Bright, fruity, and just a little unexpected, this strawberry basil lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh strawberries and fragrant basil get blended together with a honey simple syrup, then strained into a pitcher with real lemon juice for a flavor that's layered and genuinely refreshing. Because the sweetness comes entirely from honey rather than refined or added sugar, you're in full control of every ingredient from start to finish. Bottled and canned lemonades often sneak in extra sodium through preservatives or flavor enhancers, but making it from scratch means nothing goes in that you didn't put there yourself. The straining step is worth the extra minute — it gives you a silky-smooth pour with all the flavor and none of the pulp. Serve it over a big pile of ice with a sprig of basil on top and it looks almost too pretty to drink. Almost.

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Ingredients

4 servings

For the honey simple syrup

For the lemonade

1 lb fresh strawberries, hulled and halved
¾ cup fresh lemon juice (from about 5–6 lemons)
10 fresh basil leaves
2 cups cold water

For serving

ice, for serving
fresh basil sprigs, for serving (optional)
lemon slices, for serving (optional)

Instructions

1
Combine the honey and 1/4 cup water in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let cool for 15 minutes until no longer warm to the touch.
2
Add the strawberries, basil leaves, and cooled honey syrup to a blender. Blend on high until completely smooth, about 30 seconds.

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