Thai Basil and Lemongrass Lemonade
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There’s regular lemonade… and then there’s this lemonade. Once I started growing Thai basil and lemongrass in the garden, this became my go-to summer drink. It’s floral, citrusy, and wildly refreshing with a depth of flavor that feels a bit fancy without any extra fuss. I love making a big pitcher before we head out to pull weeds or prep beds—it’s hydrating, cooling, and a little herbal hug in a glass.
The Thai basil adds a gentle licorice note while the lemongrass gives it a citrusy zing. Together, they transform this into an herbal lemonade with a tropical twist.
📌 Why You’ll Love This Recipe
🍹 Bright, cooling, and herbal
🌿 Uses garden-grown Thai basil and lemongrass
💧 Naturally caffeine-free and hydrating
🍯 Can be sweetened to your liking (honey or maple!)
⏱️ Quick to make, perfect for parties or daily sipping
📌 Quick Reference Section
Prep Time: 10 minutes
Cook Time: 10 minutes (steeping time)
Total Time: 20 minutes + chilling
Servings: 6 cups
Dietary Info: Vegan, Gluten-Free
Key Ingredients at a Glance:
Lemons, Thai basil, lemongrass, water, sweetener
📌 Ingredients List
4 cups water
2 stalks lemongrass, trimmed and smashed
½ cup fresh Thai basil leaves (loosely packed)
½ cup lemon juice (freshly squeezed, about 4 lemons)
¼–⅓ cup honey or maple syrup (to taste)
Ice, lemon slices, and extra basil for serving
Optional Add-ins:
Add a splash of sparkling water or coconut water
Infuse with fresh ginger for a spicier kick
Use regular basil if Thai basil isn’t available
📌 Step-by-Step Cooking Instructions
- Make the Herbal Base
In a saucepan, bring 2 cups of water, lemongrass, and Thai basil to a gentle simmer. Simmer for 5 minutes, then remove from heat. Let steep another 5 minutes. Strain and discard herbs. - Mix the Lemonade
In a pitcher, combine the herbal water with the remaining 2 cups cold water, lemon juice, and sweetener. Stir until fully dissolved. Taste and adjust sweetness.
- Chill & Serve
Refrigerate until cold. Serve over ice with lemon slices and fresh basil. Garnish optional—but delightful.
📌 Serving & Pairing Ideas
Serve in mason jars with crushed ice and a basil sprig
Pair with light summer meals like grilled veggies or salads
Use as a mocktail base—top with a splash of soda or gin
📌 Storage & Make-Ahead Tips
Fridge: Keeps well for 3–4 days
Make-Ahead: Brew the base and mix fresh lemon juice the day of
Freezing: Pour into ice cube trays for lemony herbal cubes
📌 Final Thoughts & Call to Action
This lemonade is what I imagine summer in a Thai garden might taste like—zippy, herbal, and just sweet enough. 🌿 Let me know how you serve yours! Tag your pitchers with #SouthernSoilSunshine or drop a comment below with your favorite garden drink.
Craving more cooling sips? Try our Mint & Honey Iced Tea or Cantaloupe Coconut Smoothie!
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