This is a straightforward homemade version of Olive Garden’s Italian Lemonade — bright lemon juice, herby basil syrup, and the option to go still or sparkling. It’s elegant but easy. The kind of drink that makes you feel like you’re on a patio somewhere… even if it’s just your fire escape.
Jump to RecipeQuick Summary
- Prep time: 20 mins
- Cook time: 5 mins
- Chill time: 30 mins
- Flavor: citrusy, herbal, fresh
- Great for: brunches, baby showers, pretending it’s Tuscany
Why I Like This Recipe
You ever taste something and immediately go “okay, this is my drink now”? Yeah. That. This lemonade is a lil extra with the basil syrup, but it’s SO worth it — sweet, citrusy, kind of sophisticated in a garden-party way. I make a pitcher and pretend I have guests coming over… then drink half of it by myself while folding laundry. No shame.
Ingredients
Lemonade
• 2 cups fresh lemon juice (from 12–15 lemons)
• 2 cups basil simple syrup (recipe below)
• 2 cups cold water or sparkling water
• Ice
• Lemon twists (for the cute factor)
Basil Simple Syrup
• 1 bunch fresh basil (washed + stemmed)
• 2 cups sugar
• 1 cup water
How To Make Italian Lemonade
- Make the syrup: Combine basil, sugar, water in saucepan. Simmer 5 mins till sugar dissolves.
- Cool completely. Strain out the basil. Refrigerate till you need it.
- Mix the lemonade: In a big pitcher, stir together lemon juice, basil syrup, and water.
- Chill for at least 30 mins (longer = more flavor meldy magic).
- Serve over ice, garnish with lemon twist, and feel fancy.
Tips for Success
- Use fresh lemons. The bottled stuff? Just… no.
- Sparkling water makes it feel extra.
- Syrup lasts about a week in the fridge.
- Taste before serving — add more water if it’s too tart.
- Garnish with fresh basil if you’re feelin’ it.
Storage and Reheating
- Fridge: Keeps 2–3 days in the fridge. Syrup keeps up to a week separately.
- Reheat: Don’t. This isn’t a hot drink. Just sayin’.
FAQs
No. Just… no. It’s gotta be fresh for that garden magic.
You control that — start with less syrup and add more to taste.
Oh absolutely. Vodka, gin, or prosecco. Pick your vibe.
Sure — it’ll be punchier and a little different, but still delish.
It tastes better cold, but if you’re impatient (hi, same), pour over extra ice.
Common Mistakes and How to Dodge Them
- Too sweet → added all the syrup without tasting. Fix: Go slow. Stir + sip.
- Flat flavor → used bottled lemon juice. Fix: Always squeeze fresh.
- No basil flavor → overboiled the syrup. Fix: Gentle simmer, not a rolling boil.
- Cloudy syrup → didn’t strain well. Fix: Use a fine mesh strainer.
- Weird aftertaste → old basil. Fix: Use vibrant, fresh leaves.
Nutrition Facts (Per Serving – makes ~6)
- Calories: ~150 kcal
- Total Fat: 0 g
- Sodium: ~5 mg
- Carbohydrates: 40 g
- Sugar: 35 g
- Fiber: 0 g
- Protein: 0 g
- Vitamin C: lots
Italian Lemonade Recipe
Course: DrinksCuisine: Italian-AmericanDifficulty: Easy6
servings20
minutes5
minutes150
kcalA zesty, basil-kissed lemonade that’s as refreshing as it is pretty — serve still or sparkling and sip like you mean it.
Ingredients
- Lemonade
2 cups fresh lemon juice (from 12–15 lemons)
2 cups basil simple syrup (recipe below)
2 cups cold water or sparkling water
Ice
Lemon twists (for the cute factor)
- Basil Simple Syrup
1 bunch fresh basil (washed + stemmed)
2 cups sugar
1 cup water
Directions
- Simmer basil, sugar, water for syrup. Cool, strain, chill.
- Mix lemon juice, syrup, water in pitcher.
- Chill 30 mins minimum.
- Serve over ice with lemon twist.
- Sip, repeat, be happy.
Notes
- Fresh basil is non-negotiable.
- Sparkling water = fun upgrade.
- Store syrup separately to stretch it out.
- Spike it if you want — no judgment.
