Strawberry Lemonade Recipe

Strawberry Lemonade

1. 1

   Make strawberry puree

   Hull and quarter the strawberries. Place them in a blender or food processor and puree until smooth, about 20–30 seconds. If you prefer a seed-free lemonade, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible; discard seeds and pulp or reserve for another use. You should have about 1 to 1 1/4 cups strawberry puree.

2. 2

   Make simple syrup

   In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring frequently until the sugar dissolves and the mixture comes to a gentle simmer, about 3–5 minutes. Remove from heat and let cool to room temperature (10–15 minutes).

3. 3

   Juice lemons

   While the syrup cools or the strawberries puree, roll the lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (about 4–5 lemons). Strain the lemon juice through a fine sieve to remove seeds and excess pulp if desired.

4. 4

   Combine and dilute

   In a large pitcher (at least 2 liters), combine the strawberry puree, cooled simple syrup, and fresh lemon juice. Stir to combine. Add 3 cups cold water and taste. If too strong, add additional cold water, up to 1 cup more, until brightness and sweetness are balanced to your preference.

5. 5

   Chill and serve

   Fill glasses with ice. Pour the strawberry lemonade over ice, leaving room if you plan to add sparkling water. If using, top each glass with a splash of sparkling water for fizz (about 2–3 tablespoons per glass). Garnish with lemon slices, halved strawberries, and a few mint leaves. Stir gently and serve immediately.

6. 6

   Storage

   Refrigerate any leftover lemonade in a sealed pitcher or container for up to 3 days. Stir or shake before serving, as separation may occur. Do not add ice before storing.