Frest Strawberry Lemonade

This fresh strawberry lemonade is so refreshing and surprisingly easy to make. It will definitely be better than anything you buy, and the color is magical!

Essential Ingredients

Strawberries: Look for plump, fully red berries with dark green leaves still attached. Examine the bottom of the package; damp cardboard may indicate berries that are spoiling. Once you're home, store the berries in a coolspot (but preferably not the refrigerator-that much cold can dull the fruit's flavor) and plan to eat them within two or three days.

Lemons: The juiciest lemons tend to be those with thin skins. If the lemon skin is smooth rather than textured, that’s a tip-off that the skin is thin. And small to medium-size lemons are generally thinner-skinned than large ones. That said, thick-skinned lemons are easiest to zest, so ideally, you’ll have some of both on hand. One medium lemon should yield about 1⁄4 cup juice.

Comments and ratings

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Fresh Strawberry Lemonade

Kathy Kingsley

Making fresh strawberry lemonade is so easy and you'll get a much tastier result than anything you'd buy. Plus you make it from scratch, you can control the level of sweetness. With only as much sugar as necessary to balance the flavors, this version isn't too tart nor too sweet, and the strawberries add a sweet contrast to the tangy lemon flavor.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Beverages

Cuisine American

Servings 8

Calories 165 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups granulated sugar
• ▢ 1 ¼ cups coarsely chopped fresh strawberries (about 6 ounces)
• ▢ Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• ▢ 2 cups fresh lemon juice
• ▢ Whole strawberries, fresh mint leaves, and sliced lemons for garnish

Instructions

 

• In a large saucepan, combine the sugar and strawberries with 2 cups water and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely.
• Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids
• Add the lemon juice and 2 ½ cups cold water to the syrup mixture and stir until well blended.
• The lemonade can be served immediately over ice. Garnish each serving with the fruit, mint and lemon.
• The lemonade can be stored in the refrigerator for up to 2 days.

Nutrition

Serving: 8gCalories: 165kcalCarbohydrates: 45gProtein: 0.3gSodium: 1.2mgSugar: 40g

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