Strawberry-Basil Lemonade: Spiked or Unspiked ~ #SundaySupper
Happy Memorial Day weekend!
Memorial Day weekend is a favorite of mine. 1. It marks the start of summer and flip-flop weather, 2. I get to enjoy an extra day off of work, and 3. It means a smorgasbord of grilled meat and picnic food.
This week the #SundaySupper crew is cookin’ up picnic food. I always imagined riding my bike to the park with an assortment of simple ingredients in the handlebar basket. Laying out a blanket on the plush green grass and popping the cork to cold bottle of bubbly. Me sprawled out on the blanket with arms propped up and hands under my chin, and Squirrel laying on his side next to me as we chat about our future. Sounds romantic, right? I need to hurry up and make that little fantasy a reality. It sounds relaxing.
The truth is, I’ve never actually been on a picnic; well, at least not a picnic as relaxing and breezy as the one in my day dream. I’ve experienced the beach picnic before, but that’s more of a hassle–sand, everywhere! Crunching on grit while I chew my sandwich is not my idea of delicious.
Whether you’re sitting on a patchwork blanket or hosting an outdoor barbecue, I have the perfect drink to go with your meal–strawberry-basil lemonade. You have the option to turn this delicious, refreshing drink into a cocktail, which is where the spiked or unspiked in the title comes in. If little ones are going to join in on the fun, obviously unspiked is the way to go. If it’s an adults-only party, booze it up! You can even make two batches, one child-friendly version and one adult version.
I always choose to spike my strawberry-basil lemonade. What can I say, I live the wild and crazy life. Spiked = good times, and I’m all about good times. Yes, you can leave it unspiked, but what fun would that be?
This beverage is perfect on a hot summer’s day. It’s refreshing, tart, and sweet.
I decided not to strain the strawberry pulp; however, if you’re not a fan of pulp, feel free to strain the simple syrup mixture through a sieve after blending. I really like the pulp in this recipe. It thickens the drink slightly and boosts the strawberry flavor. The result is a smooth, velvety drink bursting with juicy strawberries, tart lemons, and hints of sweet basil.
Add a few splashes of vodka, rum, or even prosecco, and you have yourself a refreshing summer cocktail.
If you’re leaving the lemonade alcohol free, add 2 extra cups of water in place of the alcohol.
Enjoy your Memorial Day!
Check out the other picnic-inspired #SundaySupper recipes:
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi fromKimchi Mom
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
- Fresh Limeade with Chia Seeds from girlichef
- Pineapple Sangria from Growing Up Gabel
- Strawberry Basil Lemonade from The Messy Baker Blog
- Strawberry Lemonade from Gotta Get Baked
- Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
- Watermelon Agua Fresca from Daily Dish Recipes
- 2 cups fresh-squeezed lemon juice
- 4½ cups water, divided
- 1½ cups sugar
- 1 lb strawberries
- 1 cup basil leaves + 4-5 leaves, divided
- 2 cups vodka, rum, or prosecco, optional (if leaving unspiked, add 2 more cups of water)
- Add sugar, 1½ cups water, strawberries, and basil to a saucepan. Cook over medium-low heat until the sugar dissolves, about 10 minutes. Take off the heat and allow the mixture to set for 30 minutes.
- Add the mixture to a blender and pulse until smooth. Add 4-5 basil leaves and pulse to break up the leaves. Feel free to run the mixture through a sieve if you don’t like pulp.
- Add the lemon juice, water, sugar mixture, and vodka (if using) to a large pitcher. Stir to combine. Pour over ice.