Strawberry Lemonade Recipe

1. Cook the syrup

Place the quartered strawberries, 4 tbs granulated sugar and 1/4 cup water in a small saucepan. Stir to combine, then bring to a gentle simmer over medium-low heat.

2. Once simmering, use a wooden spoon or potato masher to gently mash the strawberries against the pan to release juices. Continue simmering for 4–5 minutes until the sugar is fully dissolved and the mixture is fragrant and slightly thickened.

3. Remove the pan from the heat and let the mixture cool for 8–10 minutes to allow flavors to meld.

4. Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing on the solids to extract as much syrup as possible. Discard the solids (or reserve for another use). You should have roughly 3–5 tbs of syrup; if you prefer a sweeter drink, keep a little more pulp in the syrup.

5. Build the lemonade

In a tall glass or cocktail shaker, combine 3 tbs fresh lemon juice and 1 cup cold water or club soda. Add 3 tbs of the prepared strawberry syrup to start (adjust up or down to taste).

6. Fill the glass (or shaker) with 1 cup ice. If using a shaker, cap and shake vigorously for 10 seconds, then strain into a serving glass over fresh ice. If building in the glass, stir thoroughly for 10–15 seconds until well combined and chilled.

7. Taste and adjust: add more strawberry syrup for sweetness and color, or a little extra lemon juice if you want brighter acidity.

8. Thread the strawberry half onto the rim or place it on the glass edge. Add the lemon wheel and tuck a fresh mint sprig into the drink for aroma.

9. Serve immediately with a straw or spoon to stir. Enjoy chilled.