By Arianna Friedman
Updated Apr 20, 2016 @ 1:45 pm
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Honey-Basil Lemonade
Credit: 2016 by Martin Lof

Summer is just around the corner, and we’re reeling with anticipation. So much so that we couldn’t resist sharing this delicious recipe for honey-basil lemonade—the quintessential warm-weather drink—courtesy of chef Helene Henderson, owner of celebrity favorite Malibu Farm in Malibu, Calif., and featured in the pages of her just-released culinary tome, Malibu Farm Cookbook ($26; It’s perfect accompanied by her southern California-inspired dishes, like miso-marinated black cod or seaweed sugar snap peas—but tastes just as good on its own, too. Read on for the full how-to.

Honey-Basil Lemonade

Makes 2 quarts


1 cup honey
1 cup lemon juice
1 handful lemon basil, leaves only
6 cups water


1. In a blender, combine all ingredients and process until the honey is emulsified in the juice. You can strain out the basil leaves before serving or leave them in.