Strawberry Lemonade Recipe

Make strawberry purée

Place the hulled strawberries (2 cups) and 1 tablespoon of the granulated sugar into a blender or food processor. Pulse until smooth, about 20–30 seconds. If you prefer a seed-free texture, press the purée through a fine-mesh sieve into a bowl using the back of a spoon; discard seeds.

Make lemon simple syrup

In a small saucepan over medium heat, combine the remaining 2 tablespoons granulated sugar with 1/2 cup of the cold water. Stir until the sugar dissolves and the mixture is just warm (do not boil), about 2–3 minutes. Remove from heat and stir in the freshly squeezed lemon juice (1 cup). This creates a lemon-infused simple syrup that helps the sugar integrate smoothly into the lemonade.

Combine and dilute

In a large pitcher, combine the strawberry purée and the lemon-simple mixture. Add the remaining 3 1/2 cups cold water (to reach 4 cups total) and stir thoroughly. Taste and adjust: if too tart, stir in up to 1 additional tablespoon sugar; if too sweet, add up to 1/2 cup more water.

Chill and serve

Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice. Pour the strawberry lemonade over ice. Garnish each glass with lemon slices and 1–2 mint leaves if using. Serve immediately.

Make ahead & storage

Refrigerate any leftover lemonade in a sealed container for up to 3 days. Stir before serving. Do not freeze in bottles — the texture will separate.