Iced Strawberry Lemonade Recipe

Cook syrup

Combine the quartered strawberries, 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

Simmer for 6–8 minutes, until the strawberries have softened and the liquid is fragrant and slightly thickened.

Remove the pan from heat and let the mixture steep for 10 minutes to concentrate flavor.

Strain the syrup through a fine mesh sieve into a bowl or jar, pressing on the solids with a spoon to extract as much liquid as possible. Discard solids or reserve for another use (compote).

Allow the syrup to cool to room temperature. If you need to speed cooling, chill in the refrigerator for 10–15 minutes. You should have about 1 to 1 1/4 cups of syrup.

Fill a 16 oz glass about halfway with ice (about 1 cup).

Add 3/4 cup fresh lemon juice to a separate measuring container. If preferred, taste and adjust to 2/3–7/8 cup based on lemon tartness.

Pour 2 cups cold water into the lemon juice and stir to combine.

Add 1/4 cup of the cooled strawberry syrup to the lemon-water mixture and stir. Taste and adjust: for a sweeter, fruitier drink add up to another 1–2 tablespoons of syrup; for less sweet, dilute with a little more cold water (1–2 tbsp).

Pour the combined lemonade over the prepared ice in the 16 oz glass.

Garnish with 2 strawberry halves, 2 lemon slices and a mint sprig if using. Serve immediately with a straw.