Iced Strawberry Lemonade Recipe
16 oz
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Ingredients
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Strawberry Lemonade Base
Ice & Garnish
Method
Strawberry Lemonade Base
Make strawberry purée
Place the hulled and quartered strawberries and 1 tablespoon granulated sugar into a blender. Add 1/3 cup of the cold water to help the blender run smoothly. Blend on high until smooth, about 20–30 seconds. If you prefer a very smooth drink, strain the purée through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible; discard seeds and solids. If you prefer a pulpy texture, skip straining.
Mix lemon juice and dilute
Measure 1 cup fresh lemon juice (about 2–3 lemons) and pour into a pitcher. Add the remaining cold water (about 1 cup) to the pitcher. Stir to combine.
Combine purée and lemonade
Add the strawberry purée to the lemon-and-water mixture. Stir well until combined and the sugar is fully dissolved. Taste and adjust sweetness: if it tastes too tart, dissolve up to 1 more tablespoon sugar in a little warm water and stir in; if too sweet, add up to 1/4 cup additional cold water to dilute.
Chill briefly
If the mixture is not cold, refrigerate for 10–15 minutes or stir in a few ice cubes and let sit 2 minutes to chill before serving.
Assemble & Serve
Fill a 16 oz serving glass about three-quarters full with ice cubes (about 1 cup).
Pour the strawberry lemonade mixture into the glass over the ice, leaving a little headspace for garnish. Gently stir once to integrate.
Estimated yield: this recipe makes roughly 16–18 oz of finished iced strawberry lemonade (one 16 oz serving).