Raspberry Basil Lemonade

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Serves approximately 7 cups


Raspberry Basil Lemonade
2 cups frozen berries, preferably raspberries, plus more for serving
1 cup water
4 cups lemonade
10 leaves fresh basil, plus more for serving*

1 cup simple syrup (1 cup sugar dissolved with 1 cup water)
3 cups cold water
1 cup lemon juice (freshly squeezed or a storebought brand)


*Substitute: mint or thyme


1. Combine all ingredients in a pitcher and chill.

Raspberry Basil Lemonade
1. In a small saucepan, combine the raspberries and water over medium-low heat, stirring occasionally for 10 to 15 minutes, just until the berries completely break down.
2. Strain through a fine-mesh sieve to remove the seeds (it can be helpful to press the purée with a spatula to extract as much juice as you can!). Chill until cool.
3. To make the lemonade, combine ¼ cup raspberry juice with the basil in a pitcher; use the end of a wooden spoon to muddle for 30 to 60 seconds. Add the remaining raspberry juice and lemonade. Pour over ice and garnish, if you’d like, with frozen raspberries and/or fresh basil.

Nutrition Info

  • calories; 2g fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 150mg sodium; 10g carbohydrates; 2g fiber; 6g sugar; 1g protein: 60


Write a Review

Your email address will not be published. Required fields are marked *