Description

A bright, effervescent, and refreshing summer drink made with fresh strawberries, aromatic basil, and lemon juice, topped with sparkling water. It requires zero cooking and offers a sophisticated flavor profile that is customizable for sweetness.

Ingredients

Scale

2 cups fresh strawberries, hulled
1 large handful fresh basil leaves (about 15–20 leaves)
1/2 cup fresh lemon juice (from 3–4 lemons)
3–4 tablespoons honey or simple syrup
2–3 cups sparkling water
Ice
Optional garnish: extra basil sprigs, thin strawberry slices, or lemon wheels

Instructions

Hull the strawberries and rinse them, patting them dry. Pick basil leaves off the stems.
Combine strawberries, basil leaves, lemon juice, and honey (or sweetener) in a blender.
Blend on high for 30-45 seconds until smooth and vibrant pink. Taste and adjust sweetness or acidity if needed.
Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing on solids to extract liquid. Discard pulp and seeds. Double-strain for a clearer drink if desired.
Pour the strained juice into a large pitcher.
Add sparkling water, using a 1:2 ratio of juice to sparkling water, and stir gently.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve over ice, garnished with basil and strawberry slices.

Notes

For a clearer drink, double-strain the mixture. If making ahead, store the strained juice base in an airtight container in the fridge for up to 3 days; add sparkling water just before serving to prevent it from going flat. You can freeze the juice base in ice cube trays to prevent dilution when serving. A pinch of salt can enhance the fruit flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 85
Sugar: 16
Sodium: 5
Carbohydrates: 20
Fiber: 2
Protein: 1

Keywords: strawberry basil lemonade, summer drink, sparkling lemonade, non-alcoholic cocktail, mocktail, easy summer recipes, gluten-free drink, vegan drink