Beverage Series – Basil Infused Lemonade

I hope you’re liking the beverage series so far. Drinks are not something that I have normally concentrated a lot on making, but I have had heaps of fun looking for recipes and ideas for this series. I still have a few posts up my sleeve including some more alcoholic beverages as requested :)

I asked Key what I could write about this basil infused lemonade. He said I should write that he had green basil bits stuck to his teeth after drinking this. I didn’t strain mine because I like the basil floaties but he did have the last bit in the jug which meant his last glass was quite full of green bits. So maybe strain that last bit, or all of it, if you aren’t into floaties ;)


This is just a basic sugar syrup. You could mix it with the other ingredients straight away but I chilled mine first so that the lemonade was cold as soon as I put all of the ingredients together.



This packs a nice lemon punch, which I like and the tart lemons pair really well with the basil.



I let mine infuse with the basil overnight but it tasted really good as soon as I made it as well.


  basil lemonade

Here is the recipe for the guacamole that’s in the background.

Remember to strain those floaties off if you don’t want to battle green bits on your teeth :)


Basil Infused Lemonade

Ingredients – Makes approximately 1L

  • ½ cup fine white sugar
  • 1 cup of packed whole basil leaves which is about 15g
  • 1 cup of lemon juice. You will need approximately 5 big lemons to make 1 cup



  1. To make the sugar syrup, place the sugar into a saucepan with ½ a cup of water. Heat over a medium heat, stirring until the sugar has completely dissolved. This should take about 1 minute. Transfer the sugar syrup to a container and chill in the fridge.
  2. Once the syrup has chilled, process or very finely chop the basil and juice your lemons.
  3. Put the lemon juice, basil and sugar syrup into a large jug and top up with 3 cups of water. If you want to use this straight away, use chilled water. Alternatively, use tap water and chill overnight to infuse the basil flavours.
  4. Strain before serving if you wish.
  5. The lemonade will keep well in the fridge for a few days.


basil infused lemonade



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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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