Lemonade Recipe

Make simple syrup

Combine 0.25 cups granulated sugar and 0.25 cups water in a small saucepan. Heat over medium-low, stirring until the sugar dissolves completely. Remove from heat and let cool 5 minutes.

Mix lemon base

In a pitcher or mixing container, combine 0.5 cups freshly squeezed lemon juice and the cooled simple syrup. Stir to combine.

Adjust volume and chill

Add 0.5 cups cold water (or club soda for fizz) to the lemon mixture and stir. Taste and adjust: add up to 0.25 cups more water if too tart, or a teaspoon more syrup if too sweet.

Serve

Fill a 16 oz glass with 0.5 cups ice. Pour the lemonade into the glass. Garnish with 1 lemon slice and serve immediately.

Prepare strawberry purée

Place 0.5 cups hulled, chopped strawberries and 1 tsp sugar (if using) into a blender or food processor. Pulse/blend until smooth, about 20–30 seconds. If you prefer no seeds, strain the purée through a fine mesh sieve into a bowl, pressing with a spoon to extract juice (reserve solids if desired).

Combine with lemonade

Add 2–3 tablespoons (about 1–2 oz) of the strawberry purée to the prepared base lemonade (from the 'Mix lemon base' step). Stir thoroughly to incorporate. Taste and add more purée for stronger strawberry flavor (up to all the purée).

Finish and serve

Fill a 16 oz glass with 0.5 cups ice. Pour the strawberry lemonade into the glass. Garnish with a lemon slice or a halved strawberry. Serve immediately.