30 Oz. Strawberry Lemonade Recipe
Make 30 Oz. Strawberry Lemonade Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Lemonade
Method
Strawberry Lemonade
- 1
Make simple syrup
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring occasionally, until sugar is fully dissolved and the mixture is just simmering (about 3–5 minutes). Remove from heat and let cool to room temperature. If using, stir in a pinch (1/8 tsp) of salt to brighten flavor. Refrigerate to cool faster if needed.
- 2
Prepare strawberry purée
Place 2 cups hulled and halved fresh strawberries in a blender. Add 1/2 cup cold water. Blend until smooth (about 20–30 seconds). For a very smooth drink, strain the purée through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible; discard seeds and solids. If you prefer a pulpy lemonade, skip straining.
- 3
Combine lemonade
In a large pitcher, combine 1 cup freshly squeezed lemon juice and the cooled simple syrup. Add the strained (or unstrained) strawberry purée. Pour in the remaining 3 1/2 cups cold water (to yield a balanced sweetness and a total volume appropriate for a 30 oz serving plus ice) and stir well. Taste and adjust: add more water if too sweet, or a little more lemon juice if too tart.
- 4
Chill
Refrigerate the combined lemonade for at least 30 minutes so flavors meld and the mixture is chilled. If you need it sooner, add ice when serving but be aware ice will dilute the drink as it melts.
- 5
Serve
Fill a 30 oz serving cup or pitcher with about 2 to 3 cups of ice (adjust to how cold/diluted you want it). Pour the chilled strawberry lemonade over the ice, leaving a little headspace. Garnish with lemon slices, whole strawberries (slice halfway and perch on rim or float), and mint leaves if using. Stir gently and serve immediately.
- 6
Notes for scaling and sweetness
The recipe yields about 6 to 7 cups (48–56 oz) of finished lemonade before ice; for a single 30 oz serving pour approximately 30 oz from the batch into the serving vessel. To make a single 30 oz batch only: halve the ingredient quantities except keep at least 1/2 cup lemon juice for brightness and adjust to taste. Sweetness can be modified by adding more simple syrup or water.
