Instructions

1. 1

   Make the simple syrup. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the liquid turns clear, about 2–3 minutes. Remove from heat and let it cool to room temperature. (To speed this up, pour it into a heat-safe bowl and set it in the fridge for 10 minutes.)

2. 2

   Blend the strawberries. Add the hulled strawberries and about ¼ cup of water to a blender. Blend until completely smooth with no visible chunks. For a silkier lemonade, pour the puree through a fine-mesh strainer to catch the seeds. Press it through with a spoon — you'll get about a cup of bright red liquid.

3. 3

   Muddle the basil. Place the basil leaves in the bottom of your serving pitcher. Use a wooden spoon or muddler to gently press and twist the leaves, just enough to bruise them and release their oils. The basil should smell fragrant but shouldn't be torn to shreds — over-muddling can push bitter flavors into the drink.

4. 4

   Combine everything. Pour the cooled simple syrup, strawberry puree, and fresh lemon juice into the pitcher with the muddled basil. Add 4 cups of cold water and stir well. Taste and adjust — add more water if it's too intense, a squeeze of lemon if it's too sweet, or a splash of simple syrup if it's too tart.

5. 5

   Chill and serve. Refrigerate for at least 20–30 minutes to let the basil infuse further. Serve over plenty of ice, garnished with lemon slices, fresh strawberry halves, and a sprig of basil. The color should be a vibrant rosy pink.

Used in this recipe: Personal Blender · Citrus Juicer · Wooden Muddler (Amazon, affiliate links)