Fresh Blueberry Basil Lemonade Large Batch Recipe Easy Homemade Summer Drink
A refreshing and visually stunning summer drink combining muddled fresh blueberries, basil, and freshly squeezed lemon juice, balanced with sugar and water. Perfect for large batches and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 4 cups fresh blueberries (about 600g)
- 1 cup loosely packed fresh basil leaves (about 25g)
- 1 ½ cups freshly squeezed lemon juice (about 8–10 medium lemons or 360ml)
- 1 to 1 ¼ cups granulated sugar (200-250g), adjust to taste
- 6 cups cold water (1.4 liters)
- Ice cubes for serving
- Optional: lemon slices for garnish
- Optional: additional blueberries for garnish
Instructions
- Wash all fresh produce: rinse blueberries and basil leaves under cold water, then gently pat dry.
- Muddle the blueberries and basil: in a large bowl or pitcher, add the blueberries and basil leaves. Using a muddler or wooden spoon, gently press down and twist to release juices and oils without pulverizing. This should take about 2-3 minutes.
- Juice the lemons: using a citrus juicer or reamer, extract 1 ½ cups (360 ml) of lemon juice. Strain out seeds if needed.
- Make the simple syrup: in a small saucepan, combine sugar and 1 cup (240 ml) of water. Heat over medium, stirring until sugar dissolves completely. Let cool to room temperature.
- Combine ingredients: add the lemon juice and cooled simple syrup to the muddled blueberries and basil. Stir gently to mix.
- Add cold water: pour in the remaining 5 cups (1.2 liters) of cold water. Stir well to combine. Taste and adjust sweetness or tartness if needed by adding more sugar syrup or lemon juice.
- Chill: refrigerate for at least 1 hour to let flavors meld and the lemonade get cold.
- Serve: fill glasses with ice cubes, pour lemonade over, and garnish with lemon slices and a few whole blueberries if desired.
Notes
Do not over-muddle basil to avoid bitterness; bruise leaves lightly. Make and cool simple syrup before mixing to preserve lemon brightness. Chill at least 1 hour for best flavor infusion. For a smoother drink, strain before chilling. Can substitute mint for basil or use frozen blueberries (thawed). Add sparkling water before serving for fizz.
Nutrition
- Serving Size: 8 ounces (1 cup)
- Calories: 90
- Sugar: 22
- Sodium: 5
- Carbohydrates: 24
- Fiber: 1
Keywords: blueberry lemonade, basil lemonade, summer drink, homemade lemonade, refreshing beverage, large batch lemonade, easy summer drink