I used large, wide-mouth Ball jars (quart size) and recycled mason jars.
Basil: 3-5 long sprigs per jar
(I use the entire stem but just leaves are fine)
Lemons: 1/2 a lemon, sliced, per jar
Optional- Honey: 1-2 tablespoon per jar (or use stevia)
Place appropriate amount of water in a large pot and boil. While you wait, add the Basil and Lemons to each jar.
Once your water has boiled, pour into filled jars. Let the jars cool until you can handle them. Add raw honey or stevia to each jar. Screw the tops onto your jars and place in the fridge. Wait about an hour and shake up the jars then put back into the fridge. Lemonade should be ready in 6-12 hours depending on how strong you like it. Basil Lemonade can stay in the fridge up to 7 days.
Extra basil can also be chopped and stored in Ice Cube trays with either water, Olive Oil or even Coconut Oil. This way you just pop out whatever you need when you're ready to use it.