New Lemon Basil Spritz Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Do not boil vigorously — a gentle simmer is enough to dissolve the sugar and extract flavor.

Infuse with basil

Remove the pan from heat and add the packed basil leaves to the hot syrup. Stir gently to submerge the leaves. Cover the pan and let the basil steep in the syrup for 20–25 minutes so the aroma and flavor transfer without becoming bitter.

Finish syrup

After steeping, strain the syrup through a fine-mesh sieve into a heatproof container, pressing on the basil to extract liquid but not forcing bitter components. Discard solids. Stir in 1/2 cup fresh lemon juice while the syrup is still warm. Cool to room temperature, then chill in refrigerator. Makes roughly 1 to 1 1/4 cups syrup.

Fill a wine glass or large stemmed glass with ice cubes (adjust amount to preference).

Add 1 1/2 tablespoons lemon-basil syrup and 1/2 oz fresh lemon juice into the glass. If making alcoholic version, add 1 1/2 oz gin and, if using, 1/2 oz aperitif or elderflower liqueur. For a zero-proof drink, omit the spirits and increase club soda by 2–3 oz or use non-alcoholic sparkling wine.

Gently stir to combine syrup, citrus and spirits (if used) with the ice — about 5–6 rotations so flavors homogenize but carbonation is preserved for later.

Top with 3 oz chilled prosecco (or dry sparkling wine) and 1 oz club soda (or sparkling water). Pour slowly down the side of the glass to maintain bubbles and create a layered effervescence. Taste and adjust: add another 1/2 tablespoon syrup if you prefer sweeter, or 1/4 oz more lemon if brighter acidity is desired.

Garnish with a fresh basil sprig and a thin lemon wheel on the rim. Gently slap the basil between your palms first to release aromatics before garnishing, if desired.

Serve immediately with a straw or stirrer. If making multiple servings, keep the lemon-basil syrup chilled and assemble each drink to preserve carbonation.