Sparkling Basil Lemonade Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir occasionally until the sugar is completely dissolved and the mixture is just barely simmering (about 3–5 minutes). Do not boil vigorously.

Remove the saucepan from heat and immediately add the packed 1 cup fresh basil leaves to the hot syrup. Press the leaves gently with a spoon to submerge them and release oils.

Let the basil steep in the syrup as it cools to room temperature, about 20–30 minutes, depending on pan size. Taste after 15 minutes for intensity; steep longer for stronger basil flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on solids to extract liquid. Discard the solids. Chill the basil simple syrup in the refrigerator until cold. Yields about 1 cup of syrup.

Juice fresh lemons until you have 1 cup (about 3–4 medium lemons). Strain seeds and excessive pulp if desired for a smoother texture.

In a pitcher, combine the 1 cup fresh lemon juice with 2 cups cold water. Stir to combine.

Add 3 tablespoons chilled basil simple syrup to the lemon-water mixture and stir. Taste and adjust: add up to 1–2 additional tablespoons syrup if you prefer sweeter or more pronounced basil flavor, or add a splash more water if too strong.

Fill serving glasses with ice cubes (as desired). For each 12 fl oz serving glass, pour about 6–8 oz of the lemonade base (adjust depending on glass size and carbonation desired).

Top each glass with about 4–6 oz cold club soda or sparkling water to add fizz. Gently stir once to combine, taking care not to flatten the soda.

Garnish each glass with a fresh basil sprig and a lemon wheel or wedge. Optionally slap the basil gently between your palms before adding to release aroma.

Serve immediately while fizzy. Leftover lemonade base (without soda) can be refrigerated up to 3 days; add soda just before serving.