Strawberry Lemonade Recipe

Strawberry Lemonade

1. 1

   Make the strawberry puree

   Hull and halve the strawberries. Place 12 oz fresh strawberries in a blender or food processor. Add 2 tablespoons of the granulated sugar (from the measured cup) and a pinch of salt. Puree until smooth, about 30–45 seconds. If you prefer a seed-free lemonade, push 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.

2. 2

   Make the lemon-sugar simple

   In a small bowl or measuring cup, combine the remaining granulated sugar (approximately 15 tablespoons remaining from the 1 cup) with the freshly squeezed lemon juice (1 cup). Stir vigorously until the sugar is mostly dissolved. (Warming sugar and lemon juice slightly in a small saucepan over low heat for 1–2 minutes will dissolve sugar fully, but allow to cool before proceeding.)

3. 3

   Combine and dilute

   In a 2-quart pitcher, pour the strawberry puree and the lemon-sugar mixture. Add 4 cups cold water and stir thoroughly to combine. Taste and adjust sweetness or acidity: if too tart, add up to 2 tablespoons more sugar dissolved in a little water; if too sweet, add up to 1/2 cup more water or 2 tablespoons additional lemon juice.

4. 4

   Chill and serve

   Fill glasses with ice cubes (about 1/2 cup ice per 8-oz glass). Pour strawberry lemonade over the ice. Garnish each glass with a lemon slice and 2 mint leaves if using. Serve immediately or refrigerate the pitcher for up to 48 hours; stir before serving because separation can occur.