Ingredients
Method
Easy Blender Method
- For a shortcut, add the strawberries, 1/2 cup (120 ml) lemon juice, 2 tablespoons (30 ml) lime juice, sugar, and 1 cup (240 ml) cold water to a blender. Puree until silky smooth.
- Taste and thin with more cold water if needed. Pour over a tall glass of ice and enjoy immediately.
Simple Syrup Method
- In a saucepan, bring the remaining 1 cup (240 ml) water and the sugar to a boil over medium-high heat, stirring until the sugar dissolves, about 5 to 7 minutes. Remove from the heat and let the syrup cool completely.
- Puree the strawberries by themselves in a blender until smooth. Set aside.
Strawberry Lemonade Assembly
- If you used the simple syrup method, combine the strawberry puree, lemon juice, lime juice, and cooled simple syrup to taste in a large pitcher. Stir in cold water to reach your desired strength. If you used the easy blender method, skip the extra juice and just stir in a little water to adjust.
- Chill the pitcher in the fridge, or serve immediately over ice with lemon wheels and fresh berries.
Nutrition
Notes
Start with 1/2 cup sugar and add more to taste; the sweetness depends on your berries.
Use room temperature lemons and limes to squeeze out the most juice.
If using frozen strawberries, thaw them completely and include their juices in the puree.
For a finer texture, strain the strawberry puree through a fine mesh sieve before mixing.
To make an adult version, stir in 1 to 2 ounces vodka or sparkling wine per glass.
Store leftover lemonade covered in the fridge for up to 2 days; shake or stir before serving.
Garnish with fresh mint leaves, lemon wheels, or whole strawberries for a prettier presentation.