Mushroom Free Strawberry Basil Lemonade
Bright, tangy, and just a little unexpected, this strawberry basil lemonade is the kind of drink that makes people ask for the recipe before they've even finished their glass. Fresh strawberries and fragrant basil get blended together with a honey simple syrup, then strained into a pitcher and brightened up with plenty of real lemon juice. The result is a gorgeous, ruby-red drink that tastes like summer in the best possible way. Honey stands in for refined sugar here, giving the syrup a floral depth that pairs beautifully with the herbal basil notes. Since every single ingredient is a whole, fresh food, there's absolutely nothing to second-guess — no packaged mixes, no hidden additives, just clean and vibrant flavor. Serve it over ice with a sprig of basil and a lemon slice for a presentation that looks far fancier than the effort involved. It works just as well for a backyard cookout as it does for a lazy afternoon on the porch.
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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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