We are big water drinkers at our house. Every so often we’ll throw in an occasional iced tea but that’s about it. Recently I was craving something other than water and of course we were out of iced tea. Figures. We weren’t in the mood for beer or wine and I was way too lazy to drive to the store, so I decided to make some homemade lemonade. I rarely try out recipes for drinks, so I had various versions of this lemonade bookmarked for quite some time.
I’m really glad I finally gave this a try. It was the perfect summer drink to enjoy with the warm weather. We loved the combination of the lemons and strawberries – it was a nice change from your typical plain lemonade. While I think this will be reserved for a special summer treat every now and then, I’m happy to have found a go-to recipe for any future lemonade cravings.
As a side note, my husband thought this would make a great base for a summer cocktail. So we added in a little bit of vodka to test this theory (since it was all we had on hand). Turns out he was right – it’s great that way as well.
Yield: 4 to 6 servings
Recipe for homemade strawberry lemonade. Packed with plenty of fresh strawberries, this drink is a fun twist on classic lemonade!
- 1 cup water
- 1 cup granulated sugar
- 8 ounces strawberries, hulled
- 1 cup freshly squeezed lemon juice (about 7-8 lemons)
- 3 ½ cups cold water
- Begin by making a simple syrup to sweeten the lemonade. Add the 1 cup water and sugar to a small saucepan. Heat over medium high, stirring occasionally, until the sugar has completely dissolved. Remove from heat and set aside.
- Place the strawberries in a food processor and puree until smooth. Use a fine mesh strainer to remove the seeds and any large chunks (use a wooden spoon to push the puree through the strainer – it takes a little work).
- In a large pitcher or other container, add the lemon juice and strawberry puree. Add in the cold water. Next add in the simple syrup, to taste (we don’t like our lemonade super sweet, so I only used about ½ to ¾ of the syrup). Mix well and keep in the refrigerator until ready to serve. Store any leftover simple syrup in your refrigerator for later use.
Adapted from the now defunct website Sugarcrafter