Let Me Tell Ya About This Strawberry Lemonade
Okay, so you ever get that Thursday afternoon feeling where you just want something cold, sweet, and not out of a carton? That’s when I reach for this easy strawberry lemonade recipe. Honestly, the first time I made it was during a heatwave (I still remember my kitchen feeling like a sauna), and I had a ton of strawberries threatening to go squishy. My cousin showed up unannounced—again!—and this was pretty much the only thing I could whip up while talking his ear off about why my blender smells like basil. (Long story, don’t ask.)
Why You’ll Love This (or, why I keep making it)
I make this when I’m craving something tangy but can’t be bothered with fancy syrups or squeezing 50 lemons. My family goes a bit bananas for it because it’s that perfect mix of sweet and tart—not to mention, you can just keep topping it up with ice and it somehow never gets too watered down. Sometimes I’ll even sneak in a splash of sparkling water if I’m feeling fancy (or if I ran out of regular water, which… has happened more than once). The only tricky bit is keeping the kids from eating all the strawberries before I blend ‘em!
What You Need (and what you can swap out)
- Fresh strawberries (about 1 pound, hulled). I’ve used frozen when I forgot to buy fresh—just thaw them a bit first.
- Lemons: 4 to 5 good-sized ones for about 1 cup of juice. Or, if the real deal isn’t in your fridge, bottled juice will do in a pinch. My grandmother always insisted on Meyer lemons, but you know what? Regular lemons work just fine.
- Sugar: Start with 1/2 cup, taste as you go. I tried honey once; it was okay, but the flavor was a bit too earthy for me.
- Water: Around 4 cups, give or take. Sometimes I do half water, half club soda if I want sparkle.
- Ice: A couple of handfuls. Or a whole tray if the AC’s on the fritz.
- Mint (optional): My neighbor swears by it, but I’m still not convinced. Try it if you like!
How I Actually Make It (with a few detours)
- First things first: Hull your strawberries. If you’re in a rush, just chop off the tops and call it a day. Toss them in your blender or food processor (or, once I just mashed them with a potato masher—worked, kind of!).
- Squeeze your lemons. If you have one of those fancy lemon juicers, great. If not, just roll the lemons on the counter, cut in half, and squeeze ‘em by hand—catch the seeds with your fingers, or don’t, and just pick them out later (no judgment).
- Add strawberries, lemon juice, sugar, and about 2 cups of water to the blender. Blend until smooth. This is where I usually sneak a taste—sometimes the strawberries are super sweet and I actually need less sugar.
- Strain the mixture into a pitcher if you don’t like pulp (I usually get lazy and skip this). Add the rest of the water and give it a good stir. Don’t worry if it’s a weird color at first, it evens out.
- Toss in plenty of ice. And if you want it extra cold, chill it for an hour in the fridge (though honestly, who has that kind of patience?).
- Add some mint if you’re feeling all gourmet, or just pop a slice of lemon on the rim like I do for “presentation.”
Random Notes (because I’ve messed this up before)
- I once tried blending everything with the ice, thinking it’d be like a slushy. It wasn’t. The blender made a weird noise and I got strawberry bits everywhere. Maybe don’t do that.
- Actually, I find it works better if you taste after adding half the sugar. Easier to add than to take away.
- Oh, and if you forget to strain, you get more fiber? That’s my excuse, anyway.
Variations I’ve Tried, For Better or Worse
- Frozen Berries: Works great, just let them thaw a bit first or your blender might protest.
- Blueberry-Lemonade: Swapped half the strawberries for blueberries once—turned out a bit too tart for me, but my friend loved it.
- Herbs: Tried adding rosemary; that was… hmm, let’s call it interesting. Maybe stick with mint.
Stuff You’ll Need (and what to grab if you’re missing something)
- Blender or food processor — but you can totally make do with a potato masher and some elbow grease if things get desperate.
- Pitcher — or just use a big mason jar. I’ve even used an old clean vase in a pinch (it worked, don’t judge!).
- Fine mesh strainer if you want it smooth, but a regular colander is okay—just watch for seeds.
How to Store It (if it lasts…)
Pop leftovers in the fridge, covered. It’ll keep for two, maybe three days? Though honestly, in my house it never lasts more than a day—someone always sneaks a late-night glass. If it separates, just give it a quick stir.
My Favorite Ways to Serve This
I usually pour it over a mountain of ice, add a lemon wheel, and stick in a paper straw (mostly for show, ‘cause they always get soggy). Sometimes we do a little “lemonade bar” at family BBQs, and everyone adds their own extras—berries, basil, or even a splash of vodka for the grown-ups. On second thought, maybe don’t let Grandma near the vodka pitcher again…
Pro Tips, Learned the Hard Way
- I once tried rushing the sugar—just dumped it in without dissolving. Ended up with gritty lemonade. So, stir it well. Trust me.
- Don’t use overripe strawberries; they go mushy and make the drink weirdly thick. Perfectly ripe, or even slightly under, works better.
- Actually, I tend to think this tastes even better the next day, once the flavors mellow. Good luck keeping it around that long, though.
Questions Folks Actually Ask Me
- Can I use bottled lemon juice?
Totally—just go for a good brand. I like this tip from Real Simple about maximizing juice if you’re squeezing fresh. - How do I make it less sweet?
Just halve the sugar at first. You can always add more. Or swap in agave for something lighter, though I haven’t tried that myself. - Can I freeze leftovers?
Yes! Pour into ice cube trays and use as flavor bombs in your next batch. Or check out this great lemonade freezing guide from The Kitchn for more ideas. - Do I have to strain it?
Nah. Some people love the pulp. It’s a personal call—sort of like pineapple on pizza, y’know?
By the way, if you’re into all things lemonade (or just obsessed with summer drinks like me), there’s a bunch of ideas out there—seriously, Bon Appétit has a wild list I tried to work my way through last year—gave up after week two but hey, at least this one stuck.
Ingredients
- 1 cup fresh strawberries, hulled and sliced
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 3/4 cup granulated sugar
- 4 cups cold water
- 1 cup ice cubes
- Lemon slices, for garnish
- Strawberries, for garnish
- Fresh mint leaves, optional
Instructions
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1In a blender, combine the sliced strawberries and 1/4 cup of water. Blend until smooth.
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2Pour the strawberry puree through a fine mesh sieve into a large pitcher to remove seeds.
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3Add the freshly squeezed lemon juice and granulated sugar to the pitcher. Stir until the sugar is dissolved.
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4Pour in the remaining cold water and stir well to combine.
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5Add ice cubes to the pitcher. Serve the strawberry lemonade over ice, garnished with lemon slices, strawberries, and mint leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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