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 3–4 minutes). Remove from heat and let cool to room temperature. If you prefer a less sweet lemonade, start with 2 tablespoons sugar and adjust later.

2. 2

   Prepare strawberries

   Meanwhile, hull and roughly chop 2 cups fresh strawberries. Reserve a few halves for garnish. Place chopped strawberries in a blender or food processor.

3. 3

   Blend strawberries

   Add 1/4 cup of the cooled simple syrup (or more to taste) and a pinch (0.25 tsp) of salt to the blender with strawberries. Blend until smooth, about 30–45 seconds. If you want a smoother drink, strain the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract juice and discard seeds/pulp. If you prefer pulp, skip straining.

4. 4

   Juice lemons

   Juice enough fresh lemons to yield 1 cup of lemon juice (typically about 4–6 medium lemons). Strain seeds from the juice.

5. 5

   Combine lemonade

   In a large pitcher, combine the strained strawberry puree (about 1 to 1 1/4 cups), 1 cup fresh lemon juice, and the remaining simple syrup to taste (start with the remaining 2 3/4 tablespoons if you used only 1/4 cup earlier, then adjust). Add 4 cups cold water and stir well. Taste and adjust sweetness by adding more simple syrup, or adjust tartness by adding a splash more lemon juice or additional water for a milder flavor.

6. 6

   Chill and serve

   Fill glasses with ice (about 1/2 cup ice per serving). Pour strawberry lemonade over the ice. Garnish each glass with lemon slices, strawberry halves, and a couple of mint leaves if using. Stir briefly before serving.

7. 7

   Storage

   Refrigerate any leftover lemonade in a covered pitcher for up to 3 days. Stir or shake before serving as separation may occur. If stored longer, fresh flavors will diminish.