Strawberry Lemonade is the perfect sweet, tart, and refreshing summer beverage. You can adjust the flavor however you please and it is great for using up excess strawberries and lemons.
You can't go wrong with an ice-cold lemonade during the warmer season. It's perfect to cool you down and so versatile, everyone will enjoy it! Some of our favorites are Fresh Squeezed Homemade Lemonade, Homemade Blackberry Lemonade, and Easy Brazilian Lemonade.
One of my family's favorite treats, when the days are long and hot, is to come in and sip a nice cold glass of homemade lemonade from the pitcher in the fridge. Even better, add fresh strawberries to the mix and you have yourself a perfect evening in the shade sipping on the most amazing sweet-tart strawberry lemonade made right in your own kitchen.
This is a great recipe when strawberries are in season. And even if they're not, you can stock up on them when they are in season and then freeze them for whenever you want to enjoy a glass. And don't worry, it really is as simple as lemons and strawberries. Add a little simple syrup to sweeten it up and you'll be sippin' in no time!
It's a fun drink to serve at summer backyard barbecues and you can easily double or triple the recipe to fill one of those glass drink dispensers for a beautiful presentation. And if you happen to have any leftovers, just pour it into popsicle molds for an easy frozen treat that kids and adults alike will enjoy!
What You'll Need
- Sugar: Making a simple syrup with sugar and water will give you the perfect sweetness for your lemonade and allow the sugar to dissolve properly so you aren't left with grainy bits once you pour a glass.
- Water: The amount will depend on how concentrated you like your lemonade. Feel free to adjust up or down to your personal taste.
- Lemon juice: Fresh lemons is the best way to make homemade fresh lemonade. I like to buy the large 5-pound bag from Costco unless friends or neighbors happen to have a loaded lemon tree and offer to share.
- Strawberries: Fresh strawberries are the way to go, although frozen will also work. You'll puree these in a blender or food processor (affiliate link) and you can even strain it if you want to remove any seeds. If the seeds don't bother you, then just leave them right in there!
How to Make Strawberry Lemonade
- Make the simple syrup. Stir the sugar and 2 cups of the water together in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns clear. Cool completely. This part can be done up to 2 weeks ahead and chilled in the fridge.
- Mash the strawberries. Use a blender or food processor (affiliate link) to puree the strawberries. Strain them through a fine mesh sieve, if desired, to remove seeds. If you are using frozen strawberries, you will need to thaw them or add some of the water in order to get them to blend.
- Mix all ingredients togther and enjoy! Add lemon slices and 4 cups of ice to a large pitcher. Then add the simple syrup, lemon juice, and strawberry puree. Pour enough remaining water to get the lemonade to your desired strength. Keep in mind that as the ice melts your lemonade will be diluted.
Strawberry Lemonade FAQ
Yes! You can make this strawberry lemonade in advance and store it in the fridge for up to two weeks. Just stir before you are ready to serve!
Strawberry Limeade is also very delicious. Just switch out your lemons for limes!
If you want to adjust the sweetness, just use less or more of the simple syrup. If you like your lemonade more on the tart side, start with just half of the simple syrup and continue adding more until you get the lemonade the way you like it!
More Recipes Like This
- Virgin Piña Coladas (Non-Alcoholic)
- Horchata Mexican Drink Recipe
- Homemade Hawaiian Punch
- The Best Shirley Temple
- Virgin Strawberry Daiquiri
- Cucumber Lime Punch
Did you make this recipe?
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Strawberry Lemonade
Ingredients
- 2 cups granulated sugar
- 8-10 cups water divided
- 2 cups fresh-squeezed lemon juice
- 2 cups mashed strawberries
Instructions
- Stir the sugar and 2 cups of the water together in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns clear. Cool completely. This part can be done up to 2 weeks ahead and chilled in the fridge.
- Use a blender or food processor (affiliate link) to puree the strawberries. Strain them through a fine mesh sieve, if desired, to remove seeds.
- Add lemon slices and 4 cups of ice to a large pitcher. Add the simple syrup, lemon juice, and strawberry puree. Add enough remaining water to get the lemonade to your desired strength. Keep in mind that as the ice melts your lemonade will be diluted.
