Strawberry Lemonade

Servings: servings

Calories: 165cal

Add the sugar and freshly squeezed lemon juice into a heat-proof jug or measuring cup and add the boiling water.
Stir until the sugar has dissolved.
Once it's cooled down a bit, pour it into a blender along with at least eight to ten large strawberries. Blend until the strawberries are pureed.
Pour it into a 2 quart pitcher and add four cups of cold water to dilute it, stirring well. Add more to water if needed according to taste.
Taste it and see if it has enough strawberry flavor for you, if not, pour a large portion of the lemonade back into the blender, add more strawberries, and blend again. It will vary depending on how flavorful your strawberries are.
If you prefer not to have any pulp or seeds, you can pour the lemonade through a fine sieve to strain.

5 from 8 votes

If you'd like strawberries and lemon slices in your pitcher or serving glasses, be sure to grab extra at the store.
The taste and strength of your lemonade will depend on two things, how many strawberries you use and how flavorful they are. I've given a guide for how many fresh strawberries I typically use, if you find that the taste is not strong enough for you then you can always add more to the blender until you get the taste you prefer.
If you prefer, you can substitute the granulated white sugar with agave nectar, honey, or simple syrup. Be sure to taste for sweetness as some of these ingredients will be sweeter than others and aren't always interchangeable in the measurement department.
Store homemade lemonade in the refrigerator for 6-7 days.

Course: Beverages

Cuisine: American

Prep Time10

Cook Time0

Total Time10