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Frozen Strawberry Basil Lemonade Mocktail

Frozen strawberry basil lemonade mocktail made in minutes—blended until smooth and slushy with sweet strawberries, fragrant basil, and zippy lemon juice. Served icy in tall chilled glasses with fresh basil and strawberry garnish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the drink
  • 2 cup frozen strawberries
  • 0.5 cup fresh lemon juice about 3–4 lemons
  • 2 tbsp fresh basil leaves loosely packed
  • 3 tbsp honey or simple syrup adjust to taste
  • 1.5 cup ice cubes
  • 0.75 cup cold water
For garnish
  • 1 fresh basil sprig
  • 1 lemon slice
  • 2 fresh strawberry halves 1–2 halves

Equipment

  • 1 blender

Method
 

Juice and blend
  1. Juice the lemons until you have 1/2 cup fresh lemon juice, then set the juice aside.
  2. Add the frozen strawberries, lemon juice, basil leaves, honey or simple syrup, ice cubes, and cold water to a blender.
  3. Blend on high for 45–60 seconds until completely smooth and slushy, with no strawberry chunks remaining; watch for a uniform pink mixture.
  4. Taste and adjust by adding more honey for sweetness or a splash of extra lemon juice for extra tang.
  5. Pour immediately into tall chilled glasses while the mixture is still frozen and slushy.
Garnish and serve
  1. Garnish each glass with a fresh basil sprig, a lemon slice on the rim, and 1–2 fresh strawberry halves.
  2. Serve right away so the mocktail stays icy and slushy.

Notes

For the brightest basil flavor, use basil leaves loosely packed and avoid over-blending longer than the 45–60 seconds so the texture stays slushy. Store any leftovers covered in the freezer up to 1 day, then blend again briefly with a few extra ice cubes to restore the slush; freezing ahead beyond that may soften the basil aroma. For a lighter option, swap honey/simple syrup for an equal amount of your preferred zero-sugar sweetener syrup.