Strawberry Sunbeam Recipe

Make the syrup

Combine the quartered strawberries, sugar, and water in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 8–10 minutes until strawberries are very soft and the liquid is fragrant and slightly thickened.

Remove from heat and stir in 1 tablespoon fresh lemon juice. Let the mixture cool for 10 minutes.

Carefully transfer the cooled fruit and liquid to a blender and puree until smooth (about 20–30 seconds). If you prefer a clear syrup, strain through a fine-mesh sieve into a jar or measuring cup, pressing on solids to extract as much liquid as possible. Discard solids.

Chill the syrup in the refrigerator at least 30 minutes before using. Syrup will keep refrigerated for up to 10 days.

Assemble the frozen cocktail

Add 8 oz vodka, 6 oz chilled homemade strawberry syrup, 2 oz fresh lemon juice, and 4 cups ice to a high-powered blender. Use the measured amounts to yield approximately 4 servings.

Blend on high until the mixture is smooth and slushy, about 30–45 seconds. If mixture is too thin, add 1/2 cup more ice and pulse to achieve desired frozen consistency. If too thick, add 1–2 tablespoons cold water or a splash of vodka and blend briefly.

Taste and adjust: if not bright enough, add 1/4–1/2 oz more lemon juice; if not sweet enough, add 1/2–1 oz more strawberry syrup and re-blend briefly.

Divide the frozen mixture evenly into four chilled coupe glasses or tall glasses. Garnish each with a lemon wheel or zest and a fresh strawberry on the rim, if desired.

Serve immediately with a straw or short spoon.