Basil Lemonade

Basil Lemonade

Weather: 44 degrees, sunshine
What I’m listening to:  Beautiful Things, Gungor

There’s a fabulous restaurant in Bakerfield, California called Moo Creamery. Almost every time we went there, Pastor Alaska would order their Basil Lemonade. Here in Alaska, we make our own homemade version.

I recommend keeping a good from scratch lemonade recipe in your recipe box. This one is pure and simple, but very delicious – the perfect thirst-quencher for a warm day. And with the addition of the basil it goes from delicious straight to superb. Make a big pitcher and serve it for a crowd… watch out… it disappears quickly!

Basil Lemonade


Base lemonade recipe adapted from [Simply Recipes|]

  • For the Simple Syrup:
  • 1c sugar
  • 1c water
  • For the Lemonade:
  • 1 recipe simple syrup
  • 1c freshly squeezed lemon juice
  • 4c cold water
  • 4 basil leaves, chiffonade
  • lemon slices

!To make the Simple Syrup:

In a saucepan, cook water and sugar over medium heat until the sugar is completely dissolved and the mixture is a clear syrup. Set aside.

To a pitcher, add lemon juice, simple syrup, and cold water. Stir and taste. If too sweet (every batch is different according to your lemons), add more cold water until desired sweetness is reached. Add basil, lemon rounds and ice just before serving. Stir and serve.

Carrie Brady
Carrie Brady

Looks delicious!  It reminds me of a lemon-basil sorbet recipe that came with my ice cream maker, which I tried and wow it took a lot of lemons.  This looks like a much easier way to get my lemon-basil fix.  Thanks for sharing.

LP @ dishclips
LP @ dishclips

Very interesting to add the basil to the lemonade. Your picture reminds me all the more that spring and summer are upon us!


I was just at Moo last weekend! They now have a Basil Lemonade ice-cream flavor. I think it was their competition winner for the year. Very good!


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