This Fresh Strawberry Lemonade is sweet, tart and bright pink, made from four ingredients: strawberries, lemons, sugar and water. One pitcher serves eight.
Drinks are an easy place to overspend when you’re hosting. When you’re already buying for a crowd, a homemade pitcher is a simple way to trim the bill, and it looks more special on the table than anything from a bottle.
The strawberries are blended with the sugar, so there’s no syrup to cook. Strain out the seeds if you want it smooth, or leave them in and save a step.
Make it the morning of your gathering and keep it in the fridge until guests arrive.
Ingredients and Swaps
- Strawberries: Fresh and ripe, or frozen strawberries, thawed. Frozen often cost less out of season and work just as well.
- Lemons: About 6 for 1 cup of juice. Bottled juice works in a pinch, but fresh tastes brighter.
- Sugar: Granulated. Start with ¾ cup if your berries are very sweet. Honey works too.
- Water: Cold. Swap part of it for club soda for a sparkling version.
Tips for the Best Strawberry Lemonade
- Roll the lemons first. Pressing and rolling them on the counter gets more juice out of each one.
- Blend until completely smooth. The sugar dissolves in the blender, so there’s no syrup to cook.
- Strain for a smooth drink. A fine mesh strainer removes the seeds and pulp. Skip it if you don’t mind them.
- Taste and adjust. Add more sugar, lemon or water until the balance suits you.
- Ice in the glass, not the pitcher. That way the lemonade doesn’t get watered down.
Fresh Strawberry Lemonade
A bright pink lemonade made with blended fresh strawberries, lemon juice, sugar and water. Four ingredients and one pitcher for eight.
Ingredients
Method
- Add the strawberries, sugar and 1 cup of the water to a blender. Blend until completely smooth.
- For a smooth lemonade, pour the strawberry mixture through a fine mesh strainer into a large pitcher, pressing with a spoon. Skip this step if you don’t mind the seeds.
- Stir in the lemon juice and the remaining 5 cups of cold water.
- Taste and add a little more sugar or water if needed.
- Chill for at least 30 minutes. Serve over ice with lemon slices.
Notes
- Roll the lemons firmly on the counter before cutting to get more juice out of them.
- Bottled lemon juice works in a pinch. Fresh tastes brighter.
- Start with ¾ cup sugar if your strawberries are very sweet.
- This makes about 2 quarts.
Variations
- Sparkling: Replace 2 cups of the water with club soda just before serving.
- Frozen: Blend the finished lemonade with 3–4 cups of ice for a slush.
- Other berries: Raspberries or a mix of berries work the same way.
- Popsicles: Freeze leftovers in popsicle molds.
Make-Ahead and Storage
- Make the lemonade up to 2 days ahead and keep it covered in the fridge.
- Stir before serving. The strawberry settles.
- The strawberry base can be frozen for up to 3 months. Thaw and add the lemon juice and water.
Strawberry Lemonade Questions
Can I make it with less sugar?
Yes. Start with ½ cup and add more to taste. Very ripe berries need less.
How many lemons do I need for 1 cup of juice?
About 6 medium lemons, depending on how juicy they are.
