A sweet lemonade made with pureed strawberries and freshly squeezed lemons
Summer days are here! Long, sunny days, blue skies, picnics, barbecues, walks outside, growing gardens – all this calls for a seasonal celebratory drink!
I’m a fan of lemonade, but I’m a bigger fan of berries of all kinds. Strawberry Lemonade is the crisp, sweet drink that you need on a summer evening and one of my very favorite drinks. 99.8% of the time, I just drink water. But Strawberry Lemonade is a loved exception to that habit!
There’s a lot of recipes out there for this type of drink, but I’ll tell you why this is the perfect recipe:
- It’s super full of fresh strawberry flavor!! Some recipes have just a hint of strawberry in them, but when I want some Strawberry Lemonade, I want some Strawberry Lemonade.
- The sugar is dissolved. Making a simple syrup (1 cup of sugar, 1 cup of water) over medium heat on the stove dissolves all the sugar which avoids grittiness and helps keep the sweetness even throughout the entire pitcher.
- It’s made with fresh lemons! This makes a big difference. Pick up five or six lemons on your next trip to the grocery store and you won’t regret it!
- It’s the perfect balance of sweetness from the simple syrup and strawberries and tartness from those freshly squeezed lemons.
A quick note on texture: because these strawberries are pureed, all those seeds (okay, they’re not technically ‘seeds’, but you can read about all the mysteries of strawberries here) are mixed into your drink. I really like it this way! But that texture may not be for everyone. If you think seeds in your drink sounds a little icky, you can make a quick change to avoid it. After pureeing the strawberries, push them through a fine mesh strainer with a wooden spoon. The seeds will be left and the juice will run through. Yay – smooth lemonade!
- 1 cup hulled, quartered strawberries
- 1 cup sugar
- 7 cups water, separated
- ¾ cup freshly squeezed lemon juice (6-7 lemons)
- Pureed the strawberries until smooth. This should produce about ½ cup once pureed. If you do not want seeds in your lemonade, press through a fine mesh strainer with a wooden smooth with a bowl underneath to catch the juice. Set aside.
- In a small saucepan over medium heat, stir together the sugar and 1 cup of the water until the sugar is completely dissolved.
- Pour the sugar mixture into a large pitcher along with the pureed strawberries, the remaining 6 cups of water, and the lemon juice. Chill for at least 2 hours and serve with lemon and strawberry slices as garnish.
Make vegan: If you prefer to avoid granulated sugar, substitute turbinado sugar or another vegan sugar.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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