Strawberry Lemonade Recipe

Make simple syrup

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature (about 10 minutes).

Juice lemons

While the syrup cools, juice fresh lemons until you have about 0.75 cup of lemon juice (approximately 4–5 lemons). Strain seeds and excess pulp if desired for a smoother lemonade.

In a pitcher, combine the cooled simple syrup, 0.75 cup fresh lemon juice and 1 cup cold water. Stir well, taste, and adjust sweetness or dilution as needed. Refrigerate or add 1 cup ice to chill. This yields roughly 16 ounces of lemonade, enough for multiple cocktails.

Hull and roughly chop 1 cup fresh strawberries. Place strawberries, 1 tsp sugar, and 0.5 tsp lemon juice in a blender or food processor. Pulse until smooth (about 20–30 seconds).

If you prefer a silky texture, press the puree through a fine mesh sieve into a bowl to remove seeds. Refrigerate until ready to use. Yields about 1 cup (8 oz) of puree.

Fill a cocktail shaker halfway with ice (about 1/2 to 3/4 cup). Add 2 oz Wheatley Vodka, 1.5 oz strawberry puree, and 4 oz fresh homemade lemonade to the shaker.

Shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Fill a highball or Collins glass with fresh ice (about 3/4 to 1 cup). Strain the shaken mixture into the prepared glass.

If you want a lighter, slightly fizzy drink, top with 1 oz club soda and gently stir once to combine.

Garnish with a fresh strawberry (slice the berry and notch it on the rim), a lemon wheel, and an optional mint sprig. Serve immediately.