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.
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!!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
VARIATION: MINT AND BASIL LEMONADE SUMMER COCKTAIL
If you’re feeling really frisky, go ahead and make an adult beverage outta this liquid gold.
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 ⅓ base + fizzy water. Garnish and sip!
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Mint and Basil Lemonade
Print Recipe Rate this Recipe Pin RecipeRecommended 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
- Mix the lemon juice and honey simple syrup in a quart sized mason jar. This is your sparkling lemonade base.
- Pour a third of a cup of the base into a glass over ice.
- Top with sparking water, stir, and garnish with mint and basil sprigs.
- 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.
- Fill the glass halfway with ice cubes.
- Add 1 ¼ oz vodka. We use Tito's because it's gluten free.
- Fill the remainder of the glass with mint and basil lemonade, then garnish with mint and basil sprigs.
- 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.
- Fill the glass halfway with ice cubes.
- Add 1 ¼ oz vodka.
- Add ⅓ cup of sparkling lemonade base.
- Top with sparking water, stir, and garnish with mint and basil sprigs.
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