Description
A refreshing and vibrant Strawberry Lemonade recipe combining freshly squeezed lemon juice, sweet strawberry puree, and a simple homemade syrup. Perfect for warm days, this homemade lemonade is easy to make and can be adjusted to your preferred sweetness and tartness.
Ingredients
Scale
Simple Syrup
- 1 cup sugar (adjust to taste)
- 1 cup water
Strawberry Lemonade
- 1 cup lemon juice (about 4-6 lemons, freshly squeezed)
- 1 cup fresh strawberries (hulled and halved)
- 4 cups cold water (to dilute)
- Slices of lemon (for garnish)
- Whole strawberries (for garnish)
- Ice cubes
Instructions
- Make the simple syrup: In a small saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil and stir until the sugar has dissolved completely. Remove from heat and let it cool for about 30 minutes.
- Prepare the strawberries: While the syrup is cooling, blend the strawberries with a little water to create a smooth puree. You can strain this through a fine mesh if you prefer a smoother texture.
- Juice the lemons: While the syrup is cooling, juice the lemons until you have 1 cup of lemon juice. Strain the juice to remove any seeds and excess pulp if you prefer a smoother lemonade.
- Combine ingredients: In a large pitcher, mix the cooled syrup, lemon juice, strawberry puree, and 4 cups of cold water. Stir well.
- Adjust to taste: Taste your lemonade and if it’s too sweet, add more lemon juice. If it’s too tart, add more water or a bit more sugar, depending on your preference.
- Serve: Add ice cubes to the pitcher or to individual glasses. Garnish with lemon slices, whole strawberries, and mint leaves if using. Serve cold.
Notes
- You can strain the strawberry puree for a smoother texture if desired.
- Adjust sugar and lemon juice quantities based on your sweetness or tartness preference.
- Garnish with fresh mint for added aroma and flavor if available.
- Use freshly squeezed lemon juice for the best flavor.
- Store leftovers in the refrigerator and consume within 2 days for optimal freshness.
