Basil Lemonade Recipe

Herby Summer Cooler

Hot Summer days can leave us parched! This herby twist on a classic Lemonade recipe will leave your guests asking for more. We love sweetening our Lemonade with sugar syrup which allows the sweetness to mix with the lemon juice without the risk of grainy lemonade. This also means you can store the sugar syrup for later and can be easily used for sweets like Baqlawa, kanafeh and more. If you prefer a healthier version with natural honey as a sweetener do try our Wild Flowers & Ziziphus Honey, not overpowering but still a great healthier option.


Sugar Syrup:

  • 4 cups of water
  • 2 cups of sugar
  • 2 tablespoon of orange blossom water
  • Lemonade:
  • 2 cups water
  • 2 cups of ice cubes
  • 1.25 cups of freshly squeezed lemon juice
  • A few fresh basil leaves (as desired)


First make the sugar syrup to allow it to cool at least to room temperature. Next, In a pot add all ingredients and bring to a boil then simmer till the mixture is fully dissolved. Then, remove from heat and cool. (If you are using honey then skip this step).

Next squeeze lemon juice and add cold water with fresh basil leaves and keep in fridge for an hour or two to allow the basil to infuse. Next, if ready to serve add the ice and syrup (remember to taste according to your own preferences whether you prefer your lemonade sweet or on the tart side.) You can even add syrup or honey to each individual glass to suit different tastes, simply add a couple of basil leaves and enjoy!

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