• Roughly chop or tear the fresh basil to help release flavor without making the drink taste grassy. Tender stems are fine to include.

Cold infusion option (for freshest basil flavor):

• In a medium saucepan (or in a microwave-safe bowl in the microwave), combine 2 cups of the water with the sugar. Heat gently, stirring occasionally, just until the sugar has dissolved, then remove from the heat. There’s no need to bring it to a boil or even get it very hot - my sugar had fully dissolved when the mixture was only slightly warm.
• Add the basil to the slightly warm sugar water, cover, and refrigerate for 1–4 hours.

Warm steep option (for a faster option):

• Combine 2 cups of the water with the sugar and heat gently, stirring occasionally, just until the sugar dissolves. Remove from the heat, stir in the basil, and let steep for 10–15 minutes before straining.

For either version:

• Strain out the basil into a large pitcher, pressing lightly to extract the liquid.
• Stir in the remaining 3 cups water and the lime juice.
• Chill until cold. Serve over ice if desired. For the strongest flavor, chill the limeade first and serve over ice. To avoid dilution, freeze some limeade into ice cubes and use those for serving.
• Store the limeade in an airtight container in the refrigerator for up to 1 week. If serving later, give it a quick stir before pouring.