I’m sharing my large-batch Lemonade Moonshine Recipe with Everclear and fresh strawberries, plus a simple Southern trick that keeps the jars free of cloudiness and shelf-stable.

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I made this Easy Strawberry Lemonade Moonshine with Everclear on a dare and now I keep getting asked for the story. Bright, jammy strawberries meet a shockingly clean boozy backbone and the combo somehow tastes like summer and trouble at the same time.

It pours easy from a big jar so you can vanish a whole pitcher before anyone notices, and every sip makes you curious what would happen if you served it at midnight. This is exactly the sort of Lemonade Moonshine Recipe that lives in my Everclear Recipes folder, the kind you save then kinda forget to share.

Ingredients

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Everclear: High proof grain alcohol, very strong; adds big boozy kick and almost no nutrients.
Strawberries: Fresh berries with vitamin C, fiber and natural sweetness, gives color and light tartness.
Lemon juice: Bright, sour citrus rich in vitamin C, balances sweetness and lifts flavors.
Simple syrup: Pure sugar dissolved in water, makes cocktail sweet; adds carbs and empty calories.
Water: Used to dilute alcohol strength and mellow flavors, also lowers overall burn.
Ice: Cools the drink fast, slowly melts to tame strong boozy flavor and strength.
Mint: A little herb adds fresh aroma and bright finish, optional but nice touch.

Ingredient Quantities

1 quart Everclear (151 proof works great, or 190 if you like it crazy strong and it’s legal where you are)

4 cups fresh strawberries, hulled and roughly chopped (about 1 to 1 1/4 pounds)

2 cups freshly squeezed lemon juice (about 8 to 10 lemons)

2 cups simple syrup (1 part sugar to 1 part water, cooled)

4 cups cold water (adjust to taste for strength)

Ice for serving

Lemon slices and extra strawberry slices for garnish

Fresh mint sprigs for garnish, optional

How to Make this

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1. Make the simple syrup first so it can cool: combine 1 cup sugar and 1 cup water in a small saucepan, heat just until the sugar dissolves, cool to room temp then chill.

2. Hull and roughly chop about 4 cups strawberries, then puree them in a blender until mostly smooth but dont overdo it if you like little bits.

3. Pour the strawberry puree into a large jar or pitcher and add 1 quart Everclear, stir well, press the fruit down with a spoon, cover and refrigerate to infuse for at least 2 hours but overnight is better for deeper flavor.

4. After infusing, strain the mixture through a fine mesh sieve or cheesecloth into a clean pitcher, pressing the solids to get all the juice out, discard or save the pulp for smoothies.

5. Add 2 cups freshly squeezed lemon juice, the 2 cups cooled simple syrup, and 4 cups cold water to the strained strawberry-Everclear base, stir, then taste and adjust the water or syrup to reach the strength and sweetness you like.

6. Chill the lemonade moonshine until cold or serve right away over lots of ice, remember Everclear is very strong so dilute more if it hits too hard.

7. Serve in glasses over ice garnished with lemon slices, extra strawberry slices and a sprig of fresh mint if you want that bright pop.

8. Store leftovers in a sealed jar or bottle in the fridge up to about 2 weeks, shake before pouring, and label it because this stuff looks innocent but packs a punch.

Equipment Needed

1. Small saucepan for making the simple syrup
2. Measuring cups and spoons
3. Blender or food processor for the strawberries
4. Large jar or pitcher for infusing the fruit with Everclear
5. Fine mesh sieve or cheesecloth plus a bowl to catch the strained liquid
6. Long spoon or spatula to press and stir the fruit
7. Citrus juicer or reamer for the lemon juice and a pitcher for mixing
8. Clean bottles or jars with tight lids for storage
9. Glasses, ice and a small knife for slicing lemons and strawberries you can adjust quantities if you dont have everything exact

FAQ

1 quart Everclear (151 proof works great, or 190 if you like it crazy strong and it's legal where you are)

4 cups fresh strawberries, hulled and roughly chopped (about 1 to 1 1/4 pounds)

2 cups freshly squeezed lemon juice (about 8 to 10 lemons)

2 cups simple syrup (1 part sugar to 1 part water, cooled)

4 cups cold water (adjust to taste for strength)

Ice for serving

Lemon slices and extra strawberry slices for garnish

Fresh mint sprigs for garnish, optional

Q: Do I have to use Everclear? A: No, you can use any high proof neutral spirit or strong vodka, but flavor and strength will change. Use 151 if 190 is illegal where you are.

Q: How strong will this be? A: Pretty strong. With the amounts listed it will be high proof, but the water and mixers cut it down. Add more water or less Everclear to make it milder.

Q: How long will it keep? A: Keep it refrigerated, it should be fine for a few weeks. Taste will slowly fade, toss it if it smells off or looks weird.

Q: Can I use frozen strawberries or bottled lemon juice? A: Yes frozen berries work fine once thawed, fresh lemons are best but bottled juice will do in a pinch.

Q: Can I bottle this for gifts? A: Yes in glass bottles with tight caps. Label clearly and tell people it is very strong. Dont try to heat can or pressure can this.

Q: Any safety tips? A: Drink responsibly, keep away from kids, and check local laws about high proof spirits. If you are unsure about legal limits use a lower proof base spirit instead.

Easy Strawberry Lemonade Moonshine Recipe (With Everclear) Substitutions and Variations

Everclear: use high proof vodka (80–120 proof) or white rum in the same volume. You’ll get a milder bite and lower ABV, so if you wanted that punch back, just cut a bit of the cold water.
Fresh strawberries: frozen, thawed strawberries work fine and save money, or swap in raspberries or a mixed berry blend for a different flavor. If frozen berries are sweetened you might want less simple syrup.
Fresh lemon juice: bottled 100% lemon juice or even bottled lime juice if you want a tangy twist. Fresh is best though, bottled is fine in a pinch.
Simple syrup: use honey syrup (1:1 honey warmed into water), agave nectar, or pure maple syrup. These change the flavor profile so start with a little less and taste as you go.

Pro Tips

– mash the strawberries with a little sugar first or give them a short chill in the freezer so they release more juice and taste sweeter, it saves time and makes the puree brighter.

– let the booze sit with the fruit longer if you can, overnight is best, then double strain through a fine mesh and a cheesecloth so your drink is smooth and seed free.

– start milder than you think with the Everclear, add less at first and dilute to taste with water and syrup, remember the ice will mellow it out so don’t overdo the strength.

– label and chill every bottle, use within about two weeks, and freeze the leftover pulp in ice cube trays for smoothies or sauces so nothing gets wasted.

Easy Strawberry Lemonade Moonshine Recipe (With Everclear)

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my large-batch Lemonade Moonshine Recipe with Everclear and fresh strawberries, plus a simple Southern trick that keeps the jars free of cloudiness and shelf-stable.

Servings

servings

Calories

429

kcal

Equipment: 1. Small saucepan for making the simple syrup
2. Measuring cups and spoons
3. Blender or food processor for the strawberries
4. Large jar or pitcher for infusing the fruit with Everclear
5. Fine mesh sieve or cheesecloth plus a bowl to catch the strained liquid
6. Long spoon or spatula to press and stir the fruit
7. Citrus juicer or reamer for the lemon juice and a pitcher for mixing
8. Clean bottles or jars with tight lids for storage
9. Glasses, ice and a small knife for slicing lemons and strawberries you can adjust quantities if you dont have everything exact

Ingredients

1 quart Everclear (151 proof works great, or 190 if you like it crazy strong and it's legal where you are)
4 cups fresh strawberries, hulled and roughly chopped (about 1 to 1 1/4 pounds)
2 cups freshly squeezed lemon juice (about 8 to 10 lemons)
2 cups simple syrup (1 part sugar to 1 part water, cooled)
4 cups cold water (adjust to taste for strength)
Ice for serving
Lemon slices and extra strawberry slices for garnish
Fresh mint sprigs for garnish, optional

Directions

Make the simple syrup first so it can cool: combine 1 cup sugar and 1 cup water in a small saucepan, heat just until the sugar dissolves, cool to room temp then chill.
Hull and roughly chop about 4 cups strawberries, then puree them in a blender until mostly smooth but dont overdo it if you like little bits.
Pour the strawberry puree into a large jar or pitcher and add 1 quart Everclear, stir well, press the fruit down with a spoon, cover and refrigerate to infuse for at least 2 hours but overnight is better for deeper flavor.
After infusing, strain the mixture through a fine mesh sieve or cheesecloth into a clean pitcher, pressing the solids to get all the juice out, discard or save the pulp for smoothies.
Add 2 cups freshly squeezed lemon juice, the 2 cups cooled simple syrup, and 4 cups cold water to the strained strawberry-Everclear base, stir, then taste and adjust the water or syrup to reach the strength and sweetness you like.
Chill the lemonade moonshine until cold or serve right away over lots of ice, remember Everclear is very strong so dilute more if it hits too hard.
Serve in glasses over ice garnished with lemon slices, extra strawberry slices and a sprig of fresh mint if you want that bright pop.
Store leftovers in a sealed jar or bottle in the fridge up to about 2 weeks, shake before pouring, and label it because this stuff looks innocent but packs a punch.

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.