Strawberry Basil Lemonade Recipe (summer mocktail)

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This naturally sweetened strawberry basil lemonade mocktail is a fresh twist on a classic summer drink — made with fresh strawberries, vibrant basil, and fresh lemon juice for a perfectly balanced summer drink that’s both refreshing and enjoyed by the whole family. Serve it still or sparkling, depending on the occasion. It’s easy to batch for parties, free of refined sugars, and ideal for using up that fresh summer produce.

Midwest weather tends to go from zero to 100 very quickly. Literally. Those early summer days are hot and sweaty, but also a bit of a shock to the system. Because of this, and because I just have a love for whipping up fun drinks, I’m always concocting new summer drink recipes that our family will enjoy come June. 

There are a few favorite summer drinks in my repertoire, like my homemade virgin pina colada and homemade Gatorade, that we make on repeat. This strawberry basil lemonade just got added in to the rotation and I know you are going to love it too!

To be honest, I had never tried putting basil into anything but homemade pesto. There was something about the strawberry basil combination that intrigued me, though, and I’m glad I decided to step outside of my comfort zone.

Strawberries are at their peak as summer really heats up, and my basil starts are needing to be transplanted out in my garden and are ready for their first harvest. The combo is seasonal eating at its best!

While we often just drink this as a traditional lemonade drink for a quick refresher on a hot summer day, it’s also really fun to jazz up with some sparkling water, fun cups, and a few pretty garnishes. Trust me, kids think fancy drinks are so much fun too! 

Other Occasions This Strawberry Basil Lemonade Mocktail Would Be Great For

• Baby showers
• Bridal showers
• Summer birthday parties
• Summer barbecues, picnics, potlucks and porch gatherings
• Alcohol-free summer entertaining
• Botanical mocktail bars

How to Make Sparkling Lemonade 

Plain water tastes amazing in this, but carbonation definitely kicks it up a notch. To turn this into a sparkling lemonade drink, simply swap half or all of the water with sparkling water or club soda just before serving. The fizzy version is my big kid’s favorite, but my littles prefer plain. 

One tip is to make sure your sparkling water or club soda is chilled prior to adding it to your drink mixture. Room temperature carbonated drinks taste more flat and also don’t contribute to the best flavors. 

Tips for Making Strawberry Basil Lemonade

Fresh vs Frozen Strawberries

Fresh strawberries are ideal for peak flavor, but thawed frozen berries can be used in the off-season. Just reduce the sweetener slightly, as frozen strawberries are often sweeter.

Sweetener Options

Honey, agave, or a simple syrup all work here. Maple syrup will add a deeper flavor and pair well with the basil. Adjust to taste depending on the ripeness of your berries.

You can also use regular cane sugar if you prefer, but I recommend creating a “simple syrup” with it before adding to this recipe. To do this, heat 1 cup of water to a boil. Lower the heat to medium-low and add your desired amount of sugar. Whisk until the sugar is dissolved. Let cool slightly before blending with the other ingredients. Then, reduce your water amount by 1 cup when you make the final mix. 

Herb Variations

Try mint or lemon thyme in place of basil for a different herbal note. Tarragon adds a subtle anise flavor and is great in botanical variations.

Make-Ahead Tips

You can make the strawberry-lemon base up to 2 days ahead. Store it in the fridge, then stir in the water and herbs just before serving for the freshest taste.

Mocktail Mixer

This lemonade makes an excellent base for other drinks—combine with sparkling water, coconut water, or iced tea for variety.

Serving Suggestion

Garnish with basil sprigs, lemon wheels, and fresh strawberry slices. Serve over ice in mason jars for a rustic look, or up the elegance in coupe glasses.

What You Will Need to Make Strawberry Basil Lemonade

Step-by-Step Instructions for Making Strawberry Basil Lemonade

Start by adding to a blender the strawberries, lemon juice, honey or maple syrup, and basil leaves. Blend on medium speed until the mixture turns into a smooth puree.

At this point, especially if you don’t have a super high-powered blender (I don’t), you can strain the mixture through a fine mesh sieve into a pitcher to remove the pulp. This makes for a smoother drink, but leaving or removing the pulp is definitely a personal preference. 

Chill this puree base in the refrigerator for at least 30 minutes to help the flavors meld and chill it. At this point, you could store the puree in the refrigerator until you would like to serve, but only for 2-3 days maximum. 

If the mixture starts to separate before you’re ready to serve it, just pop it back into the blender for a few seconds. This really only happens after a day or 2. 

When it’s time to serve your homemade lemonade, add the puree to 3 cups of very cold water in a serving pitcher and stir to combine. Taste and adjust the sweetness or tartness if needed. 

For added decoration, put slices of fresh strawberries and a handful of basil in the pitcher of lemonade.

If I’m making this for kids or a small crowd, I will just garnish each cup with a strawberry and a few basil leaves. 

For adults, I will pour the drink over ice and then garnish.

For large crowds, it is easiest to just put out cups and a bowl of ice for guests to serve themselves.

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Frequently Asked Questions:

Can I strain out the pulp?

Yes. If you prefer a smoother lemonade, strain the strawberry-lemon mixture through a fine-mesh sieve or cheesecloth before combining with water.

Is this mocktail kid-friendly?

100%! This is a classic non-alcoholic mocktail that’s great for all ages.

Can I make this summer drink sugar-free or lower in sugar?

Yes. Simply reduce or omit the sweetener and adjust to taste. You can also use a few drops of stevia or monk fruit syrup if desired.

Can I turn this into strawberry basil lemonade popsicles?

Absolutely! Pour the mixture into popsicle molds and freeze. Add sliced strawberries or basil leaves to the molds for extra flair. Repurposing leftover drinks into popsicles for later is something we do here all summer.