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Herbed Lemonade (with Basil, Mint, and Dill) at FoodApparel.com

Herbed Lemonade (Mint, Basil, Dill)

A fresh herbed lemonade to have you dreaming of summer days!
Course Drink
Cuisine Gourmet
Author Christina Lakey


  • 1 cup water for the simple syrup
  • 1 cups and 1/2 granulated sugar
  • 1/8 cup to 1/4 fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1 tablespoons to 2 fresh dill sprigs
  • 1 cups and 1/2 lemon juice bottled or fresh
  • 7 cups to 8 water
  • ice


  1. In a small to medium saucepan, combine 1 cup water and the granulated sugar.
  2. Turn over medium heat and stir so that sugar begins to dissolve.
  3. While syrup is heating to a boil, roughly rip up mint and basil leaves (by hand, or you can chop with a knife) and throw into the mixture. (Ripping helps release their oils).
  4. Add fresh dill springs. (leave on stems so they will be easier to filter out later).
  5. Turn up heat, if necessary, until syrup starts a gentle boil.
  6. Boil for about 5 minutes.
  7. Remove from heat and pour mixture (herbs included) into a storage container, and place in fridge to allow herbs to continue to steep.
  8. Steep for at least one hour (or up to 24 hours).
  9. Using a fine mesh strainer, strain herbs out of syrup.
  10. When time to serve your lemonade, combine syrup, lemon juice, 7 to 8 cups water, and ice and stir until well blended.

Recipe Notes

This recipe is very flexible with the herb proportions (and pretty much everything else, too). You may adjust the mint and basil to your taste. Mint tends to add a little more sweetness, and basil, a little more robustness (although still subtle). Keep the dill to a minimum. It is just a very light hint to enhance, and you don't want to really notice a distinct flavor there.
Although I have never actually tried, I would not attempt using dried herbs for this drink - USE FRESH!
If using fresh lemons, you may want to add more sugar and/or water to balance it out as some lemons can be very tart. (I don't like to go super-sweet, personally, but this is obviously a personal taste issue again.)
Dress it Down:
If dill scares you, just go ahead and eliminate it.
Substitute for all mint or all basil instead of the combo.
In a time-pinch, you may use the syrup immediately after making it (not steeping the additional time in the fridge). You may want to up the herb amounts a little bit to try to get more flavor in there.