This Homemade Strawberry Lemonade is crisp, slightly sweet, and easy to make. It’s great for cookouts, picnics, or just keeping in the fridge for a hot day.
The best part? You can tweak it to fit your taste. Add more lemon juice if you like it tart, or mix in more sugar or strawberries if you want it sweeter. It also stores well, so you can prep it in advance and have it chilled and ready when needed.
History
Strawberry Lemonade is a fruity twist on classic lemonade, which dates back to pre-1920s America, with roots even earlier in Europe and the Middle East. The flavored version, blending fresh strawberries with traditional lemonade, became popular in the United States during the 1950s and 1960s, as fruit-based drinks and soda fountain culture gained momentum. Its bright color, sweet-tart flavor, and refreshing appeal made it a summertime favorite, especially at fairs, picnics, and diners.
Ingredients
- Strawberries – Fresh strawberries work best in this recipe.
- Granulated sugar – White sugar. You can try it with sweetener, but add it to taste.
- Lemon juice – From fresh lemons. The bottled stuff doesn’t have the same flavor.
- Water
- Ice
- Lemon slices
How To Make Strawberry Lemonade
Scroll down for the full recipe card with exact measurements and printable instructions.
Hull and quarter the strawberries, then place them in a large bowl. Add the sugar and ¼ cup of lemon juice. Stir to coat the berries, then cover and let sit for 30 minutes so the juices can release.
Transfer the softened strawberries and their liquid to a high-powered blender. Blend until smooth.
Pour the blended mixture through a fine mesh strainer into a large pitcher. Use a silicone spatula to press the puree through, removing the seeds and pulp.
Stir in the remaining 1¾ cups of lemon juice and 4 cups of cold water. Taste and add up to 1 more cup of water if it’s too strong.
To serve, fill glasses with ice and pour the lemonade over. Add fresh strawberry slices and lemon rounds if you’d like.
Chef Jenn’s Tips
- Choose ripe strawberries for the best natural sweetness.
- Straining the purée gives a smoother drink.
- You can make this a day ahead and chill it in the fridge.
- Want a bubbly version? Add sparkling water right before serving.
Make It a Meal
This pairs well with grilled meats, pasta salads, fresh sandwiches, or light desserts. It’s also a perfect non-alcoholic drink for parties, brunches, or summer get-togethers.
Storage
Keep the lemonade in a sealed pitcher in the fridge for up to 3 days. Give it a stir before serving, as some settling is normal. Extra strawberry purée can be frozen for up to 3 months and used later.
Strawberry Lemonade
Ingredients
- 1 pound strawberries plus extra to garnish
- 1½ cups granulated sugar
- 2 cups fresh lemon juice strained and divided
- 4 – 5 cups cold water
- ice for serving
- lemon slices, for garnish
Instructions
- Hull and quarter the strawberries, then place them in a large bowl. Add the sugar and ¼ cup of the lemon juice. Mix well, cover the bowl, and let the mixture sit for 30 minutes so the berries soften and release their juices.
- Once softened, pour the strawberry mixture into a blender and blend until smooth. Strain the purée through a fine mesh sieve into a large pitcher to remove seeds and pulp.
- Pour the remaining 1¾ cups of lemon juice into the pitcher, then add 4 cups of cold water. Stir everything together and taste. If it’s too strong, add up to 1 more cup of cold water to reach your preferred balance.
- Pour the strawberry lemonade over ice to serve. Garnish each glass with lemon slices and a few fresh strawberry pieces, if you like.
Notes
Chef Jenn’s Tips
- Choose ripe strawberries for the best natural sweetness.
- Straining the purée gives a smoother drink.
- You can make this a day ahead and chill it in the fridge.
- Want a bubbly version? Add sparkling water right before serving.