Honeydew and Basil Lemonade

Green Basil lemonade drinks garnished with lemon wedges and fresh basil

5 from 5 votes

Honeydew and Basil Lemonade

A refreshing and beautiful Basil lemonade made with (Meyer) lemons, (Honeydew) melon, and fresh Basil, and only sweetened with a touch of Monk fruit sweetener or coconut sugar! Delicious as-is, or make it sparkly or into a Basil lemonade cocktail.

Prep Time10

Total Time10

Course: Smoothies, Juices and Drinks

Cuisine: American

Servings: cups

Calories: 63kcal

Author: Mariska Ramondino

Equipment

1 Blender I use a Vitamix, but any blender will do
1 fine mesh strainer alternatively, you can use a nut milk bag to squeeze out the juice (a method I prefer because it's so much easier).

Ingredients

1 ⅓ cups freshly squeezed lemon juice (juice from about 6-8 (Meyer) lemons, depending on size—see note 310 ml
5 cups chopped Honeydew melon, (about ½ of Honeydew melon, depending on its size) 720 grams
½ cup loosely packed sweet fresh basil leaves plus more to garnish (about 10 grams)
3 tablespoons coconut sugar (27 grams) or Monk fruit sweetener or more to taste
2 cups of fresh water or sparkling water—see note 500 ml, plus more as needed

Instructions

Add lemon juice, honeydew melon, basil, and sweetener in a blender.
1 ⅓ cups freshly squeezed lemon juice (juice from about 6-8 (Meyer) lemons, depending on size—see note, 5 cups chopped Honeydew melon, (about ½ of Honeydew melon, depending on its size), ½ cup loosely packed sweet fresh basil leaves, 3 tablespoons coconut sugar (27 grams) or Monk fruit sweetener
Blend until you get a beautiful greenish juice and the basil and melon are completely broken down.
Use a large strainer and pour the drink mixture through the strainer into a large pitcher
Alternatively, you can use a nut milk bag—my preferred choice. Place the bag in a large bowl. Pour in the basil liquid. Close the bag at the top and gently start squeezing out the juice over the bowl until you only have pulp left in the bag. Discard any pulp—you will have very little. Then pour the basil lemonade into a pitcher.
Combine with water using a whisk. Stir well.
2 cups of fresh water or sparkling water—see note
Adjust the amount of sweetener to taste, if desired.
Pour into your favorite glass(es) and garnish with some extra Basil leaves and lemon wedges.
See note on making a sparkling drink or a basil lemonade cocktail.

Notes

Equipment: You need a sifter, or you can also use a nut milk bag (I love the one from Ellie's Best) and a blender.

Using a juice extractor instead? In that case, throw all the peeled fruits and basil in the juicer, then pour the juiced liquid into a pitcher and stir in the water and the desired amount of sweetener.

Note on lemons: I recommend Meyer lemons, a cross between regular lemons and mandarin oranges, since they have a much sweeter and floral flavor. If you use regular lemons, you might want to increase the amount of sweetener to offset their tart taste.

Make it sparkling: If you want to make a fizzy lemonade drink, blend, and strain all the ingredients, then pour the basil lemonade liquid into a pitcher and add sparkling water. I love Mountain Valley.

Make it a lemonade cocktail: Wet the rim of your glass (see pics) by dipping it into a slice of lemon, then into some coconut or monk fruit sugar. Then add about an ounce of your favorite vodka, fill the glass with the Basil lemonade, and garnish.

Colors: The drink's color might vary based on the type of basil used and the color of the (honeydew) melon.

Adjust flavors: always taste test before serving and make adjustments until you get the basil lemonade that is perfect for you:

Love it more on the tart side—then add more lemon juice.
Want it sweeter—add more monk fruit or coconut sugar, or honey.
Want a more herbal flavor—then add more basil.
If too strong, dilute it with water.
Make sure that your Honeydew melon is ripe enough with a nectarous juicy taste.
Make it with Cantaloupe melon.

Nutrition