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Make Lemonade with Strawberries!
Strawberry lemonade is one of those drinks that screams summer. I like mine with a little extra lemon, plenty of real strawberries, and just enough sweetness to balance it all out.
If I have rose water on hand, I’ll splash a bit in, but most of the time I keep it simple. It comes together quickly and makes a big pitcher, which is great because it never lasts long once the family spots it in the fridge.
Happy Cooking!
– Yumna
Strawberry Lemonade Ingredients
- Sugar: I tried this recipe with all types of sugar, and found granulated sugar worked best. But you can use honey if you prefer; you’ll just need to use a lot.
- Strawberries: I usually use fresh strawberries, but if you want to use frozen strawberries, make sure they’re completely thawed first.
- Rose water: This has such a light, floral flavor. It goes well with the strawberries and lemon, but it’s optional.
- Lemon juice: You’ll need 5 or 6 lemons for 1 cup of lemon juice!
How to Make Strawberry Lemonade
Strawberry Lemonade Recipe
Ingredients
- ½ cup granulated sugar
- 4 cups water divided
- 1 tablespoon rose water optional
- 1 pound strawberries washed and hulled
- 1 cup lemon juice about 5-6 lemons
Instructions
- Make the simple syrup by combining the sugar and ½ cup water in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, if using. Set aside to cool.
- Add the strawberries to a high-speed blender or food processor and blend until strawberries are completely pureed and no large pieces remain, about 30 seconds. You can remove the seeds by straining through a fine mesh sieve.
- Add the strawberry puree, lemon juice, simple syrup, and remaining water to a large pitcher and stir to combine and chill in the refrigerator for at least 30 minutes. Serve over ice cubes, garnished with fresh berries.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Strawberry Lemonade recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Variations
- Mint. Strawberry and mint are such a great pairing, in my opinion! You can add a handful of fresh mint to the lemonade and let it infuse or add sprigs of mint to each glass.
- Make it spicy. For a spicy strawberry lemonade, slice a jalapeño or serrano chile, add to the lemonade, and allow the flavors to meld.
- Fizzy lemonade. Top each glass of lemonade with seltzer water if you like bubbles as much as I do!
- Add another fruit. In the summer, I’ll sometimes add a chopped, fresh peach to the strawberries for strawberry-peach lemonade.
Recipe Tips
- Hull the strawberries. This involves cutting off the green tops and removing the not-as-tasty core! You can read how to cut strawberries here.
- Use fresh or frozen strawberries. If you use frozen berries, thaw them completely and then drain them before pureeing. You want to remove as much of the excess water as possible, which can dilute the flavor of the berries!
- Use fresh lemon juice. I know that a cup of lemon juice seems like a lot. But there’s a big flavor difference between freshly squeezed and bottled lemon juice. If you need help, check out my tutorial on how to juice a lemon.
- Don’t serve the lemonade right away. It needs at least 30 minutes in the fridge for the flavors to meld!
Recipe Help & FAQs
I would cover the pitcher (or add a lid!). The strawberry lemonade will keep in the fridge for about 5 days.
You don’t have to! If you don’t mind drinking strawberry seeds (I don’t!), you can skip the straining step.
If you want to make a double or triple batch of simple syrup for future lemonade or other drinks, it’ll actually keep for a few months in the fridge in an airtight container.
