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    You are here: Home » Dietary Restrictions » Gluten Free » Mint and Basil Lemonade (with Sparkling + Cocktail Variations)

    Mint and Basil Lemonade (with Sparkling + Cocktail Variations)

    July 17, 2018 (updated November 6, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    A glass of paleo refined sugar free mint and basil lemonade made with honey simple syrup.

    Mint and Basil Lemonade with honey simple syrup is a tart and refreshing paleo summer mocktail! It’s bursting with flavor and just sweet enough, but since it’s 100% refined sugar free it’s also 100% guilt free! Make it sparkling, make it a vodka cocktail, or scale it up for a crowd. 

    A glass of refreshing, paleo mint and basil lemonade made with honey and garnished with fresh herbs.
    Jump to:
    • How to Make Mint and Basil Lemonade
    • Why Mint And Basil?
    • How to Muddle Fresh Herbs
    • How to Squeeze Fresh Lemons
    • Variation:  Sparkling Mint and Basil Lemonade
    • Variation:  Mint and Basil Lemonade Summer Cocktail
    • Recipe

    Here’s a Tuesday foodie math proof. If you haven’t yet had coffee, worry not – this is an easy one. You ready?!?

    • FACT. Mint lemonade is good.
    • FACT. Basil lemonade is better.

    Therefore…

    • Mint + Basil Lemonade = Seriously-the-best-lemonade ever, thanks-you’re-welcome-the-end. HUZZAH!!
    A pitcher of mint and basil lemonade with three full glasses garnished with fresh herbs and lemon wedges.

    Yep, I mashed them up. I surely went there and it was a very tasty, tart and refreshing adventure. Then I took it all a bit further and ditched the sugar for honey to make a paleo, refined sugar free summer mocktail that is 100% delicious and guilt-free.

    And then I made a sparkling version.

    And then I made a cocktail version.

    A triple win of deliciously epic proportions! 

    How to Make Mint and Basil Lemonade

    This recipe for mint and basil lemonade is so easy, but fair warning that it takes a little bit of time to steep the herby simple syrup. So if you’re looking for immediate gratification mocktail-style, sorry. It’s gonna be a minute.

    That being said, it’s worth the wait. Here’s the quick and dirty:

    • muddle herbs
    • make honey simple syrup
    • pour simple syrup over herbs
    • steep…then steep a little longer
    • combine mint and basil simple syrup with lemon juice and water
    • OR – add sparkling water
    • OR – add vodka and a sugar rim
    • stir, ice, then sip!

    Why Mint And Basil?

    Because I like you. And I like me. And I want you and me to be sipping on the most delicious and refreshing summer sips we can get our hands on.

    Fresh basil leaves in a mortar on a marble table.

    Also because mint and basil are BFFs. Both are incredibly aromatic. Basil is slightly sweet, a little peppery, while mint is cool and refreshing. Combined, they are the best of all the summer herby flavors and make for a sweet lemonade with a bit of a kick. SO YUM.

    How to Muddle Fresh Herbs

    This recipe calls for muddled basil and mint leaves. Muddling is fun. It’s fun to say and it’s fun to do. Fun! Muddling gently crushes the herbs and releases the essential oils locked into the plant fibers. If you skip the muddling, you’ll have less flavor and less aromatics and therefore less deliciousness.

    I use a mortar and pestle, and it makes the job pretty easy. Place herbs in mortar. Grind ’round and ’round with the pestle. Done. Muddled herby deliciousness.

    Left - muddled basil leaves in a mortar. Pestle covered in muddled basil leaves for mint and basil lemonade.

    If you don’t have a mortar and pestle you can use a muddler or the end of a wooden spoon. Place the herbs into a pint glass or small sturdy bowl and mash away.

    Left - fresh mint leaves in a mortar. Right, muddled mint leaves for mint and basil lemonade.

    How to Make Mint and Basil Simple Syrup

    Next you’ll take your muddled herbs and combine them with some honey simple syrup.

    First, transfer the muddled herbs to a small bowl or pitcher. I like to use something with a spout for easy pouring later.

    Muddled mint and basil leaves steeping in honey simple syrup for mint and basil lemonade.

    To make the honey simple syrup, just heat up 1 part honey and one part water in a small sauce pan on the stove. Stir to dissolve the honey, and let the water come to just barely a boil, then remove from heat.

    Don’t over boil. For one, too much heat will kill the essential oils in the herbs and tame most of their flavor. Sad, sad, sad – don’t do that. And two, if you heat honey too long it will crystallize and get hard, which will make your life harder later one. Also don’t do that. Just heat it enough to melt the honey, and remove from heat at the first signs of bubbles.

    Pour the honey simple syrup over the herbs and then wait. And then wait a little longer. Let the herbed simple syrup steep for at least 30 minutes at room temperature, and up to several hours. The longer it steeps the stronger it will be.

    How to strain mint and basil simple syrup.

    Strain the simple syrup into a glass or a pitcher. The mouth of my pitcher was too awkward to strain into, so I used a mason jar.

    Strained mint and basil honey simple syrup for fresh basil lemonade.

    How to Squeeze Fresh Lemons

    Next get your lemon squeezey on. Here’s the thing folks – I own very, very few single use kitchen tools. I don’t have the room or the patience for the storage and maintenance of such things. But I do own an electric citrus juicer and let me tell you, it’s magical.

    Lemons cut in half on a cutting board and juiced for fresh squeezed mint and basil lemonade.

    I juiced a cup and half of lemon juice in under five minutes.

    Of course if you don’t have an electric juicer can you can use a regular hand juicer or the fork method. Before you cut your lemons, give them a good roll on the counter under the palms of your hands. This will break up the membranes and release more juice, so you can squeeze out every last drop. Less to juice for the win.

    A mason jar filled with fresh squeezed lemon juice for mint and basil lemonade.

    And that’s the final stretch folks!

    Once the simple syrup is done cooling, combine it with the fresh squeezed lemon juice in a large pitcher, and then fill with ice and filtered water. Pour yourself a glass of mint and basil lemonade, garnish with some mint and basil sprigs, and feel happy.

    A pitcher of mint and basil lemonade with three glasses filled and garnished with fresh herbs.

    Variation:  Sparkling Mint and Basil Lemonade

    If you’re a fan of sparkling water, you’ll love this twist!

    Mix the lemon juice and honey simple syrup in a quart sized mason jar. You’ll have 2-2.5 cups of liquid in the jar and this will be your sparkling lemonade base. Pour about a third of a cup of the base into a glass over some ice, then top with sparking water. Instant delicious fizzy water!

    Sparking mint and basil lemonade in a glass with sprigs of fresh herbs for garnish.

    Variation:  Mint and Basil Lemonade Summer Cocktail

    If you’re feeling really frisky, go ahead and make an adult beverage outta this liquid gold.

    How to convert mint and basil lemonade into a summer cocktail with gluten free Tito's vodka.

    Start by making a sugar rim around a cocktail glass. To do so, run a wedge of lemon around the rim of the glass, then dip the rim into some sugar. Add ice, and then an ounce or so of vodka. I like Tito’s because it’s gluten free. Top the mint and basil lemonade, as is, or use the sparking variation above with â…“ base + fizzy water. Garnish and sip!

    Three glasses of paleo mint and basil lemonade made with fresh squeezed lemons and sugar free honey simple syrup.

    Did you make Mint and Basil Lemonade? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A glass of refreshing, paleo mint and basil lemonade made with honey and garnished with fresh herbs.

    Mint and Basil Lemonade

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Mint and basil lemonade with honey simple syrup is a tart and refreshing paleo summer mocktail! It’s sugar free, guilt free, and delicious! 
    Prep Time: 15 minutes mins
    Cook Time: 5 minutes mins
    Steeping Time: 30 minutes mins
    Total Time: 20 minutes mins
    Servings : 8
    Calories: 77

    Recommended Equipment

    • Mortar and Pestle
    • Electric Juicer
    • Fine-mesh Strainer

    Ingredients

    • ½ c fresh basil leaves, plus extra sprigs for garnish
    • ½ c fresh mint leaves, plus extra sprigs for garnish
    • ½ c honey
    • 8 c filtered water, divided
    • 1.5-2 c fresh squeezed lemon juice

    Instructions

    • Muddle the basil and mint leaves using a mortar and pestle. Alternatively, muddle the herbs in a small bowl using a muddler or the back of a wooden spoon. 
    • Combine the honey and half a cup of water in a small pot on the stove until the liquid just barely comes to a boil, stirring occasionally to dissolve the honey. Remove from heat. 
    • Pour the honey simple syrup over the muddled herbs and then allow to steep and cool at room temperature, 30 minutes and up to several hours (the longer it steeps, the more flavor it will impart).
    • Strain the simple syrup into a pitcher or a quart sized mason jar. Use a mason jar if proceeding with the sparking or cocktail variations (see notes). 
    • Juice 8-10 lemons until you have 1.5 to 2 cups of fresh squeezed lemon juice. Use less for sweeter lemonade, more for a tarter lemonade. We love our electric juicer for this purpose!
    • Combine the mint and basil simple syrup with the lemon juice and remaining water in a large pitcher, along with 2 cups of ice. Stir. 
    • Pour over ice and serve with a sprig each of mint and basil. 

    Notes

    Variation 1:  Sparkling Mint and Basil Lemonade
    1. Mix the lemon juice and honey simple syrup in a quart sized mason jar. This is your sparkling lemonade base.
    2. Pour a third of a cup of the base into a glass over ice.
    3. Top with sparking water, stir, and garnish with mint and basil sprigs. 
    Variation 2:  Vodka Mint and Basil Lemonade
    1. Make a sugar rim around a cocktail glass. Run a wedge of lemon around the rim of the glass, then dip the rim into a plate of sugar.
    2. Fill the glass halfway with ice cubes.
    3. Add 1 ¼ oz vodka. We use Tito’s because it’s gluten free.
    4. Fill the remainder of the glass with mint and basil lemonade, then garnish with mint and basil sprigs.
    Variation 3:  Sparkling Vodka Mint and Basil Lemonade
    1. Make a sugar rim around a cocktail glass. Run a wedge of lemon around the rim of the glass, then dip the rim into a plate of sugar.
    2. Fill the glass halfway with ice cubes.
    3. Add 1 ¼ oz vodka. 
    4. Add â…“ cup of sparkling lemonade base.
    5. Top with sparking water, stir, and garnish with mint and basil sprigs.

    Nutrition Information

    Calories: 77kcal (4%), Carbohydrates: 21g (7%), Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Potassium: 58mg (2%), Fiber: 0g, Sugar: 19g (21%), Vitamin A: 0%, Vitamin C: 24.8% (25%), Calcium: 0%, Iron: 0.2%
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    4 Comments
    Filed Under: Cocktails, Gluten Free, Non-Alcoholic Drinks, Paleo, Summer Recipes

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