Raspberry Basil Lemonade Recipe

I absolutely adore this raspberry basil lemonade because it perfectly balances the tartness of fresh lemons with the sweetness of ripe raspberries, making it my go-to refresher. Plus, the hint of basil adds an unexpected, sophisticated twist that makes me feel like a mixologist in my own kitchen!

Raspberry Basil Lemonade is one of my preferred drinks for cooling off. I love how the drink balances the tartness of 3/4 cup fresh lemon juice and the sweetness of 1/2 cup granulated sugar with 1 cup fresh raspberries.

The infusion of 1/4 cup fresh basil leaves adds a unique twist.

Raspberry Basil Lemonade Recipe Ingredients

• Fresh Raspberries: Antioxidant-rich, providing a sweet and tangy flavor.
• Fresh Lemon Juice: High in vitamin C, adds a refreshing sourness.
• Granulated Sugar: Adds sweetness, balancing the tartness of lemons.
• Fresh Basil Leaves: Aromatic herb enhancing the drink’s liveliness.

Raspberry Basil Lemonade Recipe Ingredient Quantities

• 1 cup fresh raspberries
• 3/4 cup fresh lemon juice (about 4-6 lemons)
• 1/2 cup granulated sugar
• 4 cups cold water
• 1/4 cup fresh basil leaves
• Ice cubes, for serving
• Extra basil leaves and fresh raspberries, for garnish (optional)

How to Make this Raspberry Basil Lemonade Recipe

1. Mix the fresh raspberries and lemon juice in a blender until smooth and well combined.

2. Pour the raspberry-lemon blend through a fine mesh sieve into a large pitcher to separate the seeds and pulp from the juice.

3. Add the sugar, in its granulated form, to the pitcher and stir until the sugar has dissolved completely.

4. Add the cold water and stir until the mixture is perfect.

5. Tear the fresh basil leaves a little to let out their lovely aroma and add them to the pitcher. Stir gently.

6. Refrigerate the lemonade for at least 1 hour before serving. This gives the flavors a chance to meld.

7. Prior to serving, populate tumblers with ice cubes.

8. Chilled raspberry basil lemonade should cover the ice.

9. If desired, garnish with additional basil leaves and a couple of fresh raspberries.

10. Enjoy the refreshing taste right away, for best results!

Raspberry Basil Lemonade Recipe Equipment Needed

1. Blender
2. Fine mesh sieve
3. Large pitcher
4. Spoon for stirring
5. Refrigerator
6. Tumblers or serving glasses
7. Ice cube tray or ice maker

FAQ

• Can I use frozen raspberries instead of fresh?Certainly, frozen raspberries can be used. For optimal outcomes, it is best to thaw them first.
• How do I store leftover lemonade?Keep in an airtight container in the fridge for up to 3 days.
• Can I substitute the sugar with a different sweetener?Definitely! Honey, agave syrup, and sugar substitutes are all usable in this granola recipe. Omit any of these sweeteners if you want a very lightly sweetened granola. Adjust the use of these sweeteners to your taste.
• What is the best way to juice the lemons?Using your hand to roll the lemons really pushes them and the juice inside them against the surface you’re rolling them on. That’s also releasing the juice, which makes it easier later when you go to actually squeeze the lemon.
• How can I make the lemonade more tart?Gradually add more lemon juice until you reach the level of tartness that you desire.
• Should I muddle the basil leaves?A light muddle of the basil can release more flavor, but don’t over-muddle or you’ll get bitterness.
• What are some variations I can try?Include some sparkling water for a delicious fizz, or incorporate a few mint leaves for a different flavor profile.

Raspberry Basil Lemonade Recipe Substitutions and Variations

To prepare fresh raspberries for use, substitute with frozen ones. Be sure to let the frozen raspberries thaw fully before using them in place of fresh raspberries.
If you don’t have fresh lemon juice on hand, you can substitute it with an equal amount of lime juice to get the same fresh flavor and a slightly different citrus note.
For powdered sugar: Use a blender or food processor to achieve a similar consistency in the substitute. For brown sugar: Use honey or agave nectar; they will yield a different flavor, but they will work in a pinch.
Use fresh mint leaves for a refreshing minty flavor in place of basil leaves. This also works great in summer drinks!

Pro Tips

1. To enhance the basil flavor, muddle the basil leaves gently before adding them to the pitcher. This releases more of their essential oils, intensifying the aroma and taste in the lemonade.

2. For a more vibrant color, strain the blended raspberry-lemon mixture twice: first through a coarse strainer, then through a fine mesh sieve. This ensures the seed and pulp removal while keeping the color intense.

3. Experiment with sweetness levels by starting with slightly less sugar and adjusting to taste after the cold water is added. This allows you to account for the natural sweetness of the raspberries and tartness of the lemons.

4. Freeze some of the lemonade in ice cube trays and use these cubes instead of regular ice to keep the drink from diluting as it sits.

5. For an added twist, try adding a splash of sparkling water or club soda to each glass just before serving. This adds a refreshing fizz to your lemonade.