Description
This refreshing Strawberry Lemonade recipe combines the natural sweetness of fresh strawberries with the tangy brightness of freshly squeezed lemon juice. Sweetened with a homemade simple syrup and diluted to perfection, it’s an ideal cool beverage perfect for warm weather or any time you crave a fruity, tangy thirst-quencher.
Ingredients
For the Strawberry Puree
- 1/2 pound fresh strawberries, stems removed
For the Simple Syrup
- 1 1/2 cups granulated sugar
- 2 cups water
For the Lemonade
- 1 1/2 cups fresh-squeezed lemon juice
- 2 1/2 to 3 cups cold water, to dilute
Instructions
- Puree Strawberries: Use a blender or food processor to puree the fresh strawberries until smooth. Optionally, strain the puree through a fine mesh sieve to remove seeds for a smoother texture.
- Make Simple Syrup: In a small saucepan over medium heat, combine granulated sugar and 2 cups of water. Stir until the sugar dissolves completely and the mixture comes to a boil. Remove from heat and allow the syrup to cool to room temperature.
- Prepare Lemon Base: Strain the fresh lemon juice through a fine mesh sieve into a 2-quart pitcher to remove seeds and pulp, ensuring a clear lemonade.
- Combine Ingredients: Add the cooled simple syrup and pureed strawberries to the lemon juice in the pitcher. Stir everything thoroughly to combine well. Refrigerate the mixture until cold.
- Adjust Sweetness and Dilute: When ready to serve, add 2 1/2 cups of cold water to the pitcher and stir. Taste the lemonade and add more water if it is too sweet or strong, adjusting to your preference.
- Serve: Pour the strawberry lemonade over ice cubes in glasses and enjoy immediately for the best flavor and refreshment.
Notes
- For a smoother lemonade, strain the strawberry puree to remove seeds before mixing.
- Adjust the amount of water to your preferred sweetness and tartness balance.
- Use freshly squeezed lemon juice for the best flavor rather than bottled lemon juice.
- Simple syrup can be made in advance and refrigerated for convenience.
- This recipe yields about 7 servings; scale ingredients as needed for larger or smaller batches.
