Frosty Basil Limeade

Name: Frosty Basil Limeade
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: The Americas
Ingredients: 2/3 cup granulated sugar; 1 packed cup (1 oz.) basil sprigs; 1 loosely-packed cup basil leaves; 3/4 cup fresh lime juice; 1/2 cup water; 6 cups ice cubes; Lime wheels for garnish

Basil Lime Slush, Frozen Basil Limeade, Basil Lime Cooler

United States

Recipe Snapshot

The essentials, at a glance

A refreshing blended beverage combining the zest of lime with the aromatic sweetness of fresh basil. This frosty drink offers a sophisticated twist on a classic limeade. It is perfect as a cooling summer treat or a non-alcoholic party punch.

The Americas Drink - Non-Alcoholic

Dairy-FreeNut-Free

Difficulty

Easy

Servings

Prep Time

20 minutes

Make Time

10 minutes

Calories

160 / serving

Diet

Vegan

Protein 1.0g

Fat 0.0g

Carbs 38.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

Diabetes

Indigestion

Cook Along

The Working Details

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Track cooking progress forFrosty Basil Limeade

STEP 1

Bring sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring often until the sugar dissolves.

Ingredients

Servings: 4

2/3 cup white sugar

1 packed cup (1 oz.) basil sprigs

1 loosely-packed cup basil leaves

3/4 cup fresh lime juice

1/2 cup h2o

6 cups ice cube

Lime wheels for garnish

Ingredients at a glance

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Instructions

Main

Bring sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring often until the sugar dissolves.

Remove the pan from heat, add the basil sprigs, and stir until submerged.

Allow the basil syrup to stand at room temperature until cool, approximately 20 minutes.

Pour the syrup through a fine mesh strainer into a small pitcher and discard the solids.

Combine the cooled syrup, fresh basil leaves, lime juice, water, and ice cubes in a blender.

Process on low speed, gradually increasing the speed until the mixture is thick and slushy, about 45 seconds.

Pour into glasses and garnish with a lime wheel and fresh basil leaves.

Other considerations for this recipe

Blender Tip

Use a blender tamper to periodically stir the mixture and manage the thickness of the slush.

Juicing Tip

Roll limes between the counter and your palm before slicing to extract more juice.

Make Ahead

Store in the freezer for up to one day; re-blend to loosen the texture before serving.

Variations

Add vodka or gin for an alcoholic version, or use purple basil for a pink-hued drink.

Nutritional Benefits

Fresh lime juice provides a significant dose of vitamin C for immune support.

Basil contains antioxidants that help combat oxidative stress.

The hydration from water and ice supports overall bodily functions.

Lime juice can aid in the absorption of iron from other dietary sources.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

southernliving.comFrosty basil limeade 11718531

Instruction image unavailable for this step.

Frosty Basil Limeade

Bring sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring often until the sugar dissolves.

From the Blog All Contributions

A Zesty Basil Twist on Limeade

Yum User

8 May 2026

Fresh basil leaves and punchy lime juice create a sophisticated pairing that transforms a standard summer drink into something truly special. By infusing a simple syrup with basil sprigs, we capture a deep, aromatic sweetness that balances the sharp acidity of the citrus.

Blending for Texture

The secret to that perfect slushy consistency is a high-powered blender and a bit of patience. I recommend rolling your limes on the counter before squeezing to ensure you get every last drop of juice. For those of us who enjoy a bit of a kick, a splash of gin or vodka makes this a brilliant party punch. It is a fantastic way to bring a bit of garden-fresh flavour to the table, even if you are not a seasoned pro in the kitchen.

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