Coconut Free Strawberry Basil Lemonade
Bright, tangy, 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 floral, fruity, and refreshingly tart all at once. Using honey instead of refined sugar adds a subtle depth that store-bought lemonade simply can't match. The straining step is worth every second — it gives you a silky-smooth pour with none of the pulp, just pure concentrated flavor. Many flavored lemonades and drink mixes sneak in coconut water or coconut-derived sweeteners, so making this from scratch with whole, straightforward ingredients keeps things clean and worry-free. Serve it over a big glass of ice with a sprig of basil on top and it looks almost too pretty to drink — almost.
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Learn more →Ingredients
4 servings
For the honey simple syrup
- ¼ cup honey
- ¼ cup water
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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