Dole Strawberry Lemonade Recipe

Prepare strawberries

Rinse the strawberries, remove the stems (hull), and halve or quarter larger berries so they blend evenly.

Make strawberry puree

In a blender, combine the prepared strawberries and 1/2 cup of the cold water. Pulse or blend on high for 30–45 seconds until smooth but still slightly textured. If you prefer a smoother drink, blend an additional 15–20 seconds.

Strain puree (optional)

If you want a seed-free lemonade, pour the blended strawberry mixture through a fine-mesh sieve into a bowl or pitcher, pressing with a spoon to extract as much liquid as possible. Discard solids. If seeding isn’t a concern, skip this step and proceed with the puree as-is.

Dissolve sugar

If using granulated sugar: add the sugar to the remaining 3.5 cups cold water and stir until dissolved. If sugar doesn’t dissolve easily, you can warm 1/2 cup water, dissolve sugar to make a quick syrup, then cool and add. If using simple syrup, skip this step and add the measured simple syrup directly to the lemonade in the next step.

Combine ingredients

In a 2-quart pitcher, combine the lemon juice, the strained or unstrained strawberry puree, and the sweetened water (or simple syrup + remaining cold water). Stir well to combine. Taste and adjust sweetness: add up to 1–2 more tablespoons sugar or simple syrup if you prefer sweeter.

Add water and chill

Add the remaining cold water to reach a total of about 4 cups + 3 cups lemon juice (the recipe proportions are balanced for 6–8 servings). Stir, then refrigerate the pitcher for at least 30 minutes to chill and allow flavors to meld. If you need it right away, add plenty of ice to cool quickly; note that ice will dilute slightly as it melts.

Serve

Fill glasses with ice cubes. Pour the strawberry lemonade over ice. Garnish each glass with a lemon slice, a couple of strawberry slices, and a sprig of fresh mint if using. Stir in glass before drinking.

Storage

Store any leftover lemonade covered in the refrigerator for up to 3 days. Stir or shake before serving because separation may occur. Do not freeze in a sealed container (expansion may burst container); freeze in freezer-safe ice cube trays for iced lemonade cubes if desired.