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. Remove from heat and let cool to room temperature (about 10–15 minutes). Optional: smash a few mint leaves into the syrup while it cools for a light mint infusion, then discard the leaves.

2. 2

   Prepare strawberries

   Wash and hull the strawberries. Reserve 4 berries and 4 lemon slices for garnish. Place the remaining strawberries (about 1 3/4 cups) in a blender or food processor with a pinch of salt and puree until smooth (about 30 seconds). If you prefer a smoother drink, strain the puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much juice as possible; discard solids.

3. 3

   Juice lemons

   Roll the lemons firmly on the counter to loosen juices, then cut and juice until you have 1 cup (about 4–6 medium lemons) of fresh lemon juice. Strain to remove seeds and excess pulp if desired.

4. 4

   Assemble lemonade

   In a large pitcher, combine the cooled simple syrup, strawberry puree, and 1 cup fresh lemon juice. Stir to combine. Add 3 cups cold water and taste. Adjust sweetness or tartness: if too sweet, add more water or lemon juice (1–2 tbs increments); if too tart, add more simple syrup (1 tbs increments).

5. 5

   Chill and serve

   Add 2 cups of ice to the pitcher or to individual glasses. Pour the strawberry lemonade over ice. Garnish each glass with a lemon slice, a halved strawberry on the rim, and 2 fresh mint leaves if using. Serve immediately. Leftover lemonade will keep refrigerated in a sealed container for up to 3 days; stir before serving as separation may occur.