I stumbled on a ridiculously simple sweet strawberry lemonade recipe that uses only four real ingredients and even has a surprising twist among fruity drinks to make at home.

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I never thought a pitcher of strawberry lemonade could hijack a summer afternoon, but man it does. I mash ripe strawberries with freshly squeezed lemon juice and watch the color go electric, like party confetti in a glass.

Its the kind of simple refreshment that sneaks into backyard get-togethers and suddenly youre passing around a second round. People call it everything from Strawberry Raspberry Lemonade to the sort of Fruity Drinks To Make At Home that actually tastes like summer, not like syrup.

Ill show you how easy it is, and yes youll want to make it again. Trust me.

Ingredients

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Fresh hulled strawberries: sweet, juicy, vitamin C and fiber, theyre full of natural sugars.
Fresh lemon juice: tart, high in vitamin C, balances sweetness, gives that classic lemonade zip.
Granulated sugar: sweetener simple carbs, dissolves quick, controls sweetness, use sparingly sometimes.
cold water: stretches the batch, refreshes flavor, keeps it light, helps dilution and chill.

Ingredient Quantities

2 cups hulled strawberries (about 10 to 12 oz)

1 cup freshly squeezed lemon juice (about 6 to 8 lemons youll get this)

1 cup granulated sugar

4 to 6 cups cold water

How to Make this

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1. Rinse and hull 2 cups strawberries (about 10 to 12 oz), pat them dry and halve if big so they blend easier.

2. Make a simple syrup so the sugar dissolves: combine 1 cup granulated sugar and 1 cup water in a small saucepan, heat over medium just until the sugar dissolves and the syrup is clear, then cool. Don’t boil long, you just want it gone.

3. While the syrup cools, puree the strawberries in a blender until smooth; if you hate seeds strain through a fine mesh, if not leave ’em for texture.

4. In a large pitcher pour 1 cup freshly squeezed lemon juice (about 6 to 8 lemons youll get this), add the cooled simple syrup and stir.

5. Add the strawberry puree to the pitcher and mix well so the color and flavor are even.

6. Add cold water to dilute, starting with 4 cups and tasting as you go, you can add up to 6 cups depending on how strong or sweet you want it.

7. Taste and tweak: more water if too tart, a squeeze more lemon if too sweet, or a little extra syrup if not sweet enough, remember flavors mellow as it chills.

8. Chill at least 30 minutes for the flavors to meld, or pour over lots of ice to serve right away.

9. Serve with sliced lemons and strawberry slices, or try half sparkling water for fizz and freeze extra strawberries or lemonade in ice trays so your drink never gets watered down.

Equipment Needed

1. Large pitcher, for mixing and chilling the lemonade
2. Blender, to puree the strawberries (or an immersion blender if thats what you got)
3. Small saucepan, to make the simple syrup
4. Fine mesh sieve, optional if you want no seeds dont bother if you like texture
5. Citrus juicer or hand reamer, for about 6 to 8 lemons
6. Measuring cups and spoons, 1 cup and smaller spoons for accuracy
7. Cutting board and paring knife, to hull and slice strawberries and lemons
8. Long spoon or silicone spatula, to stir and scrape the puree out of the blender

FAQ

Q: Can I use frozen strawberries? A: Yes, frozen work fine. Thaw a bit and drain excess liquid if its watery, then blend like fresh.

Q: How long does it keep in the fridge? A: Up to 3 days. Stir or shake before serving because it separates a bit.

Q: Do I have to strain the puree? A: No, straining is optional. Strain for smooth lemonade, skip it if you like texture and pulp.

Q: Can I make it less sweet? A: Absolutely. Start with less syrup or more water and taste till its right. Lemons vary in tartness so adjust.

Q: How do I make it bubbly? A: Add club soda or sparkling water to each glass just before serving so it stays fizzy.

Q: Can I use a sugar substitute? A: Yes, dissolve a compatible sweetener into warm water like the simple syrup step, or use honey but remember it changes flavor.

Q: Will the color fade? A: Slightly over time yes, but flavor stays good for a few days in the fridge.

How To Make Strawberry Lemonade Homemade Recipe Substitutions and Variations

How To Make Strawberry Lemonade Homemade

This is my favorite quick summer drink, sweet and bright and messy to make in the best way. It takes like 10 minutes and everyone always wants the recipe again. Dont overthink it, just taste as you go.

Ingredients

2 cups hulled strawberries (about 10 to 12 oz)
1 cup freshly squeezed lemon juice (about 6 to 8 lemons youll get this)
1 cup granulated sugar
4 to 6 cups cold water

Method
1. Put the strawberries and sugar in a blender and pulse until mostly smooth. If you like little bits of berry leave it chunky, if not blend it til smooth.
2. Add the lemon juice and 1 cup of cold water, blend a few seconds to combine.
3. Taste, then add more water until it hits the sweetness and strength you like (I usually use 4 cups for strong flavor, 6 cups if I want it lighter).
4. Optional strain through a fine mesh to remove seeds and pulp, or pour as is for a rustic look.
5. Serve over ice, garnish with lemon slices or a whole strawberry. Keeps in the fridge for 2 to 3 days, stir before serving.

Quick tips
– If your strawberries arent very sweet add a bit more sugar or use simple syrup so it dissolves better.
– Freeze some strawberries and use them as ice cubes so the drink doesnt get watered down.
– Want it fizzy? swap half the water for chilled sparkling water right before serving.

Substitutions

Strawberries: use frozen strawberries (thaw a bit) or raspberries for a tangier flavor
Lemon juice: bottled lemon juice in a pinch or fresh lime juice for a different brightness
Granulated sugar: honey or agave syrup (use slightly less, then taste) or make simple syrup to dissolve easily
Cold water: replace part with sparkling water for fizz or iced tea for a sweeter, more complex drink

Pro Tips

1. Toss the hulled berries with a couple tablespoons sugar and a squeeze of lemon, let them sit 15 to 30 minutes before you blend. It pulls more juice and amps the strawberry flavor so you can use less syrup, and itll make the whole thing taste fresher.

2. If seeds bug you, push the puree through a fine mesh with the back of a spoon and scrape the bottom, press gently to get most of the juice. Strain twice for super smooth, or skip this and keep the seeds for extra texture if you like that.

3. Make the simple syrup a bit richer by using less water so it holds onto flavor when you dilute the drink, and always cool it completely before adding to lemon juice so the lemon stays bright. Dont boil it down to syrup that looks brown, you just want it clear and dissolved.

4. Store smart: keep the puree and the syrup separate in airtight containers in the fridge, puree will stay good 2 or 3 days, syrup can last around a month. When serving mix in sparkling water for fizz and freeze leftover lemonade or berries in ice trays so your drink wont get watered down.

How To Make Strawberry Lemonade Homemade Recipe

Recipe by Jot Punji

0.0 from 0 votes

I stumbled on a ridiculously simple sweet strawberry lemonade recipe that uses only four real ingredients and even has a surprising twist among fruity drinks to make at home.

Servings

servings

Calories

116

kcal

Equipment: 1. Large pitcher, for mixing and chilling the lemonade
2. Blender, to puree the strawberries (or an immersion blender if thats what you got)
3. Small saucepan, to make the simple syrup
4. Fine mesh sieve, optional if you want no seeds dont bother if you like texture
5. Citrus juicer or hand reamer, for about 6 to 8 lemons
6. Measuring cups and spoons, 1 cup and smaller spoons for accuracy
7. Cutting board and paring knife, to hull and slice strawberries and lemons
8. Long spoon or silicone spatula, to stir and scrape the puree out of the blender

Ingredients

2 cups hulled strawberries (about 10 to 12 oz)
1 cup freshly squeezed lemon juice (about 6 to 8 lemons youll get this)
1 cup granulated sugar
4 to 6 cups cold water

Directions

Rinse and hull 2 cups strawberries (about 10 to 12 oz), pat them dry and halve if big so they blend easier.
Make a simple syrup so the sugar dissolves: combine 1 cup granulated sugar and 1 cup water in a small saucepan, heat over medium just until the sugar dissolves and the syrup is clear, then cool. Don’t boil long, you just want it gone.
While the syrup cools, puree the strawberries in a blender until smooth; if you hate seeds strain through a fine mesh, if not leave 'em for texture.
In a large pitcher pour 1 cup freshly squeezed lemon juice (about 6 to 8 lemons youll get this), add the cooled simple syrup and stir.
Add the strawberry puree to the pitcher and mix well so the color and flavor are even.
Add cold water to dilute, starting with 4 cups and tasting as you go, you can add up to 6 cups depending on how strong or sweet you want it.
Taste and tweak: more water if too tart, a squeeze more lemon if too sweet, or a little extra syrup if not sweet enough, remember flavors mellow as it chills.
Chill at least 30 minutes for the flavors to meld, or pour over lots of ice to serve right away.
Serve with sliced lemons and strawberry slices, or try half sparkling water for fizz and freeze extra strawberries or lemonade in ice trays so your drink never gets watered down.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.