Strawberry Lemonade Crush Recipe

Rinse, hull, and quarter the strawberries. Place the strawberries in a blender with the fresh lemon juice, simple syrup, and 60 ml cold water.

Blend on high until completely smooth, about 20–30 seconds. If the puree is too thick to pour, add an additional 15–30 ml cold water and pulse again until pourable but still slightly viscous.

Taste the puree and adjust sweetness: add up to 15 ml more simple syrup if you prefer sweeter, or up to 15 ml more lemon juice if you want brighter acidity.

Strain the puree through a fine-mesh sieve into a bowl or pitcher, pressing with a spoon to extract as much liquid as possible. Discard seeds and solids. This yields a smooth strawberry-lemon puree.

In a cocktail shaker or the pitcher with the strained puree, add the Deep Eddy Lemon vodka. Stir or give 6–8 gentle shakes with the shaker to combine and chill slightly.

Fill two tall glasses halfway with crushed ice (about 1 cup per glass).

Divide the strawberry-lemon-vodka mixture evenly between the two glasses over the crushed ice (about 90 ml per glass).

Top each glass with about 90 ml (6 tablespoons) of soda water to give a light fizzy lift. Gently stir once to combine, taking care not to flatten the bubbles.

Garnish each glass with a lemon wheel and a halved small strawberry on the rim. Add a mint sprig if desired.

Serve immediately with a straw. Optionally, offer extra simple syrup on the side for guests who prefer it sweeter.