Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup fresh blackberries (plus extra for serving)
- 1 cup granulated sugar
- 1 cup water (for syrup)
- 1/2 cup loosely packed fresh basil leaves, hand-torn (plus extra for garnish)
- 1 cup fresh lemon juice (from 5–6 lemons)
- 3 cups cold water (still or sparkling)
- Ice cubes, lemon slices for serving
Do This
- 1. In a small saucepan, combine 1 cup water, sugar, blackberries, and torn basil.
- 2. Bring to a gentle simmer over medium heat, muddling berries and basil until the sugar dissolves and the berries break down (about 5–7 minutes).
- 3. Strain the syrup through a fine-mesh sieve, pressing on solids; discard pulp and let syrup cool.
- 4. In a pitcher, stir together fresh lemon juice and 3 cups cold water.
- 5. Pour in cooled blackberry-basil syrup, stir, and taste; adjust with more water or lemon juice as needed.
- 6. Fill glasses with ice, a few fresh blackberries, and torn basil; pour lemonade over, garnish with lemon slices, and serve cold.
Why You’ll Love This Recipe
- Fresh blackberries and hand-torn basil make a fragrant, colorful lemonade that feels special but is easy to make.
- The homemade blackberry-basil syrup gives bold berry flavor without being overwhelmingly sweet.
- Perfect for batching: make the syrup ahead and mix fresh lemonade in minutes when guests arrive.
- Easily customizable: serve still or sparkling, kid-friendly or as a cocktail base for adults.
Grocery List
- Produce: Fresh blackberries, fresh basil, fresh lemons
- Dairy: None
- Pantry: Granulated sugar, water, ice cubes
Full Ingredients
Blackberry-Basil Syrup
- 1 cup fresh blackberries (about 5 oz / 140 g), rinsed and drained
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup loosely packed fresh basil leaves, hand-torn
Lemonade Base
- 1 cup fresh lemon juice (from about 5–6 medium lemons)
- 3 cups cold water
- Use still water for classic lemonade, or sparkling water for a fizzy version.
For Serving & Garnish
- 2–3 cups ice cubes
- 8–12 extra fresh blackberries
- Small handful additional fresh basil leaves, hand-torn or left as small sprigs
- 1–2 lemons, thinly sliced into wheels or half-moons
Step-by-Step Instructions
Step 1: Prep the lemons, berries, and basil
Rinse the blackberries under cool water and let them drain well. Pick the basil leaves from the stems, then gently tear them by hand into smaller pieces; tearing instead of chopping helps keep the flavor fresh and less bruised.
Juice the lemons until you have 1 cup of fresh lemon juice. Strain the juice through a small sieve if you prefer a pulp-free lemonade. Set the lemon juice aside in the refrigerator to keep it chilled while you make the syrup.
Step 2: Cook the blackberry-basil syrup
In a small saucepan, combine the blackberries, sugar, and 1 cup of water. Add the 1/2 cup torn basil leaves. Place the saucepan over medium heat and stir occasionally as the sugar begins to dissolve.
As the mixture warms and starts to steam, use a muddler or the back of a wooden spoon to firmly press and mash the blackberries and basil against the bottom and sides of the pan. Continue cooking until the mixture reaches a gentle simmer (about 200°F / 93°C) and the berries have fully broken down, 5–7 minutes. Do not let it boil hard; a soft simmer is enough to pull out the flavor.
Step 3: Strain and cool the syrup
Set a fine-mesh sieve over a heatproof bowl or large measuring cup. Carefully pour the hot blackberry-basil mixture into the sieve. Use a spoon or spatula to press firmly on the solids to extract as much syrup and flavor as possible. You should end up with about 1 cup of vivid purple syrup.
Discard the pressed berry and basil solids. Let the syrup sit at room temperature for about 10 minutes, then place it in the refrigerator or freezer for a few minutes to cool faster. You want the syrup to be cool to the touch before mixing the lemonade so it does not melt all the ice immediately.
Step 4: Mix the lemonade base
In a pitcher that holds at least 6 cups, combine the chilled fresh lemon juice and 3 cups of cold water. Stir well. Taste this plain lemonade base; it should be tart, since you will be adding the sweet blackberry-basil syrup next. If it is extremely tart for your taste, you can add another 1/4 cup of water now, but it is often better to adjust after the syrup is added.
Step 5: Combine the syrup and adjust the flavor
Pour the cooled blackberry-basil syrup into the pitcher with the lemon-water mixture. Stir thoroughly until the color is uniform and a deep rosy-magenta shade. Taste a spoonful.
If it is too strong or sweet, add cold water 1/4 cup at a time, tasting after each addition, until it is just right for you. If it is not tart enough, squeeze in another tablespoon or two of fresh lemon juice. Keep in mind that once you pour it over ice, the flavor will soften a little, so it is fine if it tastes just a touch stronger than you want the final drink to be.
Step 6: Serve over ice with fresh berries and basil
Fill 4 tall glasses about halfway with ice cubes. Drop 2–3 fresh blackberries into each glass, along with a few torn basil leaves. Pour the blackberry-basil lemonade over the ice, dividing it evenly between the glasses.
Garnish each glass with a lemon slice on the rim or floated on top, plus a small basil sprig if you like. Serve immediately while cold and refreshing. Give each glass a quick stir with a spoon or straw before sipping to distribute the muddled berries and basil throughout the drink.
Pro Tips
- Do not skip the muddling: Really press on the blackberries and basil while cooking the syrup. This is where the deep color and herbal aroma come from.
- Tear basil by hand: Cutting basil with a knife can darken it faster. Hand-torn leaves stay brighter and taste fresher in the finished drink.
- Chill everything for best flavor: Cold syrup, cold lemon juice, and cold water make a brighter, crisper lemonade and help keep the ice from melting too quickly.
- Adjust sweetness gradually: This recipe leans toward balanced, not overly sweet. If you like sweeter drinks, start by adding 2–3 extra tablespoons of sugar to the syrup or splash in a bit of honey or agave at the end.
- For a crowd: Double or triple the syrup and keep it in the fridge. Mix only as much lemonade as you need in the moment so it stays fresh-tasting.
Variations
- Sparkling Blackberry-Basil Lemonade: Replace some or all of the 3 cups of cold water with chilled sparkling water. Mix the syrup with the still water and lemon juice first, then top with sparkling right before serving to keep the bubbles lively.
- Adults-only cocktail twist: Add 1–1 1/2 oz of vodka or gin to each glass before pouring in the lemonade. Stir gently. Herbal gins pair especially well with the basil and blackberry.
- Frozen slushie version: Blend the finished lemonade with a generous handful of ice and extra blackberries until slushy. Serve immediately in chilled glasses with basil on top.
Storage & Make-Ahead
The blackberry-basil syrup can be made up to 5–7 days in advance. Store it in an airtight jar or bottle in the refrigerator. Shake or stir before using, as a little separation is normal.
The fully mixed lemonade will keep, covered and refrigerated, for 2–3 days. The color may deepen slightly as it sits. Give it a good stir before serving. For the freshest flavor, add ice, extra blackberries, and basil to individual glasses right before serving rather than to the whole pitcher.
Nutrition (per serving)
Approximate values for 1 of 4 servings (about 1 1/2 cups each): around 220 calories; 0 g fat; 56 g carbohydrates; 1 g protein; 1–2 g fiber; 50–55 g sugar; 5–10 mg sodium. These numbers will vary slightly depending on the sweetness of your berries, the exact amount of lemon juice, and any adjustments you make to water or sugar.
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