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Strawberry Lemonade

This “summer in a bottle” lemonade makes the most of fresh in-season strawberries and is a colorful, refreshing, and thirst-quenching summertime sipper when served over ice.
Course Drinks
Cuisine American
Keyword Lemonade
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen


  • cup water
  • 1 cup super-fine sugar (aka caster sugar or instant dissolving sugar)
  • 1 cup freshly squeezed lemon juice
  • 2 tbsp coarsely grated lemon rind
  • 3 cups strawberries, sliced
  • 2 cups water
  • Pinch salt


  1. For the simple syrup: In small saucepan, combine the 1½ water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavors to blend. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
  2. For the strawberry purée: Place strawberries in large blender. Purée until smooth. Slowly add in the 2 cups of water, continuing to pulse/purée until mixture is smooth. Slowly add the strained simple syrup with lemon juice and a pinch of salt. Purée until all ingredients are well combined. Strain mixture through very fine wire mesh sieve to remove the strawberry seeds.
  3. To assemble: Transfer lemonade to a large jug or bottle. Chill.
  4. To serve: Stir the chilled lemonade. Fill a tall glass approximately one-half full of ice cubes and add the lemonade. Garnish with a fresh strawberry or lemon wheel, if desired. Another serving suggestion includes filling a glass half full of strawberry lemonade and topping with clear soda such as lemon-lime.
  5. Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well. Yields approximately 6 1/2 - 7 cups lemonade.