Strawberry Lemonade Recipe

Strawberry Lemonade

1. 1

   Make simple syrup

   Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–5 minutes). Remove from heat and let cool to room temperature. (If you're in a hurry, chill in the refrigerator for 15–20 minutes.)

2. 2

   Prepare strawberries

   While the syrup cools, hull and quarter 2 cups fresh strawberries. Place them in a blender or food processor and puree until smooth (about 30–45 seconds). If you prefer a seed-free drink, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard solids.

3. 3

   Juice lemons

   Juice lemons until you have 1 cup fresh lemon juice (approximately 4–6 medium lemons). Strain the juice through a small sieve to remove seeds and excess pulp. Taste for balance: lemon juice should be bright and tart.

4. 4

   Combine

   In a large pitcher, combine the cooled simple syrup, strawberry puree (or strained puree), and 1 cup fresh lemon juice. Add a pinch of salt to enhance brightness. Stir to combine.

5. 5

   Dilute to taste

   Add 3 cups cold water to the pitcher and stir. Taste and adjust: for a stronger flavor, add up to 1/2 cup more strawberry puree or reduce water; for sweeter lemonade, add up to 2 tablespoons more simple syrup. If too sweet, add more lemon juice or water to balance.

6. 6

   Chill and serve

   Fill glasses with ice cubes. Pour the strawberry lemonade over ice. Garnish each glass with a lemon slice, a whole strawberry (slice the side to sit on the rim if desired), and a couple of mint leaves. Serve immediately. Store leftovers refrigerated up to 3–4 days; stir before serving as separation may occur.