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Ingredients
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Strawberry Lemonade
Method
Strawberry Lemonade
Make a simple strawberry purée
Place the hulled and quartered strawberries and 2 tablespoons of the granulated sugar into a blender or food processor. Blend 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 to extract as much liquid as possible. Discard solids.
Make the lemonade base
In a pitcher, combine the freshly squeezed lemon juice and the remaining granulated sugar (about 6 tablespoons). Stir vigorously until the sugar is mostly dissolved. Add 1 3/4 cups cold water and stir to combine. Taste and adjust: if too tart, add up to 2–4 tablespoons more water or a bit more sugar, dissolving fully.
Combine and chill
Add the strawberry purée to the lemonade base and stir until uniformly pink. Refrigerate the combined mixture for at least 15 minutes to chill and allow flavors to marry. (If short on time, proceed immediately but serve over extra ice.)
Assemble a 16 oz serving
Fill a 16-ounce glass about halfway with ice cubes (roughly 1 cup). Pour the strawberry lemonade into the glass, leaving about 1/2 inch at the top for garnish — this will be about 14–15 ounces of liquid plus ice. Stir gently to chill and integrate. Taste and, if desired, add a splash (1–2 tablespoons) of cold water to adjust concentration.
Garnish and serve
Garnish with 1–2 lemon slices on the rim and 3–4 fresh mint leaves. Serve immediately with a straw. The drink keeps refrigerated in a sealed pitcher for up to 48 hours; stir before serving as separation may occur.