Juice the lemons; you’ll want about 1 cup juice.

In a small saucepan, combine the sugar and 1 cup water and cook over medium heat until sugar has dissolved, about 5 minutes. Remove from heat and stir in lemon juice.

Place basil leaves in a large pitcher and add ½ cup of the lemonade concentrate from the saucepan. Muddle a little (use back of a wooden spoon if you don’t have a muddler) so that the basil leaves break. Pour in remaining concentrate and remaining 7 cups water. Cool in the refrigerator or add ice and serve immediately.

To serve, pour glasses of lemonade over ice.