Camp Bok Recipe: Basil Blueberry Lemonade

Summer is defined by our need for fun beverages to quench any thirst. This lemonade is packed with color, flavor, and makes a refreshing addition to any picnic.

Many of Florida’s farmers are planting blueberries and have u-pick farms where families can handpick a bucket or basket. Central Florida is home to many of these farm-to-table destinations.
Fresh basil takes this recipe over the top adding in herbal notes to the tart and sweet flavors. Basil is easily grown in pots and makes a great addition to a patio or small kitchen garden.

This recipe was adapted from Retro Rad Chef Emily Ellyn who appeared in the Outdoor Kitchen in 2017.

Blueberry Basil Lemonade

  • 2 cups white sugar
  • 5 cups cold water
  • 1½ pints fresh blueberries (divied )
  • ¼ cup fresh basil leaves (removed from stems (1 large bunch))
  • 5 Large lemons (halved)
  • basil leaves for garnish
  1. Make basil blueberry simple syrup in a small heavy bottomed saucepan.
  2. Combine 2 cups sugar, 2 cups water, 1 pint blueberries, and 1⁄4 cup basil and bring to a boil, stirring continually.
  3. When sugar is dissolved (about 4 minutes), remove from heat and cool.
  4. Discard basil and reserve simple syrup for lemonade.
  5. In large pitcher, squeeze the lemons, mix the lemon juice with the simple syrup, remaining water and fill with ice cubes. Garnish with basil leaves.