I’m excited to share my Fresh Strawberry Lemonade, made with ripe strawberries, lemons, a touch of honey, and one surprising shortcut that keeps people coming back.

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I’ve been chasing the perfect summer sip and this Fresh Strawberry Lemonade Recipe keeps pulling me back. Bright, tart, sweet and a little unexpected, it makes you wonder how just fresh strawberries and freshly squeezed lemon juice can taste like pure sunshine.

I call it the Best Strawberry Lemonade Recipe I never saw coming, and no, I’m not kidding. There’s this tiny thrill when that first sip hits, like finding a song you forgot you loved.

It kind of makes you pause, smile, and wonder why something so simple feels like it was made just for today.

Ingredients

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Juicy, slightly tart, loaded with vitamin C and fiber it adds natural sweetness.
Bright, very tart, full of vitamin C it gives the signature sour punch.
Provides sweetness and carbs raises calorie count, balances lemon’s tang.
Thins concentrate hydrates keeps drink light, no calories, plain carrier.
Tiny boost to flavors, amplifies sweetness masks bitterness, use sparingly.
Adds cool aroma, subtle herbal note not required but feels fancy.
Swaps some still water for fizz makes it festive, less sweet feel.
Chills quickly dilutes drink over time, good for hot days, adds texture.
Pretty extra citrus aroma, can boost sourness if left in pitcher.

Ingredient Quantities

2 cups fresh strawberries, hulled (about 10 to 12 medium)

1 cup freshly squeezed lemon juice (about 4 to 6 lemons)

3/4 to 1 cup granulated sugar, or 1 cup simple syrup if you prefer

4 cups cold water

Pinch of salt (about 1/8 teaspoon), optional but brightens flavor

Ice cubes for serving

Fresh mint leaves for garnish, optional

Lemon slices for garnish, optional

Sparkling water for a fizzy version, optional (replace up to 2 cups)

How to Make this

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1. Hull and roughly chop 2 cups strawberries, set aside a few slices for garnish if you like.

2. Put the rest in a blender and puree until smooth, leave a few chunks if you like texture.

3. Optional but nice: press the puree through a fine mesh sieve to remove seeds for a silky lemonade.

4. If using granulated sugar, make a simple syrup by heating 1 cup sugar with 1 cup water until dissolved, then cool; or just use 3/4 to 1 cup sugar and stir until it mostly dissolves.

5. In a pitcher combine the strawberry puree, 1 cup freshly squeezed lemon juice, the simple syrup or dissolved sugar, 4 cups cold water and a pinch of salt; stir well and taste, adjust sweetness or lemon as needed.

6. For a fizzy version replace up to 2 cups of the cold water with sparkling water and add the sparkling water right before serving so it stays bubbly.

7. Chill the lemonade at least 30 minutes so flavors marry, or serve right away over ice cubes if you cant wait.

8. Serve in glasses over ice, garnish with reserved strawberries, lemon slices and fresh mint leaves.

9. Leftovers keep covered in the fridge for up to 3 days, give it a good stir before pouring.

Equipment Needed

1. Blender or food processor for pureeing the strawberries, leave a few chunks if you want
2. Fine mesh sieve (optional) to strain seeds for a silky lemonade
3. Large pitcher to mix and chill everything
4. Measuring cups and spoons (1 cup + tsp) for lemon juice, sugar and salt
5. Small saucepan if you make simple syrup
6. Cutting board and a paring or chef’s knife to hull and slice fruit
7. Wooden spoon or whisk to stir and dissolve sugar
8. Glasses plus ice scoop or tongs for serving, and a few mint leaves or lemon slices for garnish

FAQ

Q: Can I use frozen strawberries instead of fresh?

Yes, frozen work great, they make the drink colder and a bit thicker. Thaw a little or toss them frozen into the blender and reduce the cold water by about 1 cup so it's not too watery.

Q: How do I adjust the sweetness or tartness?

Taste after blending, then add more simple syrup or sugar a little at a time for sweet. For less sweet add more water or extra lemon juice for tartness, it's easier to add than take away so go slow.

Q: Should I strain the blended mixture?

Straining removes seeds and pulp for a smooth lemonade, but if you like texture and extra berry flavor skip the straining, it's up to you.

Q: How long will the lemonade keep in the fridge?

Store in a covered pitcher for up to 3 days, but flavor and brightness fade after 48 hours. If fizzy, add sparkling water only when serving.

Q: Can I make this fizzy?

Yes, replace up to 2 cups of the cold water with sparkling water and stir gently, or mix sparkling water into each glass. Add it right before serving so it stays bubbly.

Q: What about using honey or other sweeteners?

Honey, agave, or maple syrup work fine, use about 3/4 cup honey or adjust to taste. Warm a little water first so the honey blends better, then cool, honey can change the flavor a bit but it still tastes great.

Homemade Fresh Strawberry Lemonade Recipe Substitutions and Variations

Strawberries: use frozen strawberries (thaw or blend straight from the bag), or swap with raspberries or diced peaches for a different berry-ish flavor, just taste and add a bit more sugar if they’re tart.
Lemon juice: bottled lemon juice works in a pinch, or use fresh lime juice or a mix of lemon and orange juice for a sweeter, less sharp lemonade.
Sugar/simple syrup: replace with honey or agave (use about 3/4 cup honey for 1 cup sugar), or use maple syrup for a warmer note; if using honey warm it slightly so it mixes easier.
Cold water/sparkling water: swap up to half the water with chilled coconut water for extra electrolytes, or use iced green tea for a lightly caffeinated, herbal twist.

Pro Tips

1) Macerate the strawberries first: toss them with a little of the sugar and some lemon juice and let sit 15 to 30 minutes, then mash. It pulls out way more flavor so you can use less sweetener, and it tastes fresher.

2) Want it silky? Press the puree through a fine mesh sieve with the back of a spoon. Dont squeeze so hard you force a bunch of pulp through, just enough to get the smooth juice; save the leftover pulp for cocktails or to stir into yogurt.

3) Make strawberry or lemonade ice cubes so your drink wont get watered down as they melt. You can even freeze a few whole sliced strawberries in each cube for a pretty glass.

4) Taste as you go and tweak slowly: a tiny pinch of salt and a bit of lemon zest will brighten things, and hot simple syrup blends in perfectly if your sugar isnt dissolving. If you want fizz, add sparkling water only right before serving so it stays bubbly.

Homemade Fresh Strawberry Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm excited to share my Fresh Strawberry Lemonade, made with ripe strawberries, lemons, a touch of honey, and one surprising shortcut that keeps people coming back.

Servings

servings

Calories

125

kcal

Equipment: 1. Blender or food processor for pureeing the strawberries, leave a few chunks if you want
2. Fine mesh sieve (optional) to strain seeds for a silky lemonade
3. Large pitcher to mix and chill everything
4. Measuring cups and spoons (1 cup + tsp) for lemon juice, sugar and salt
5. Small saucepan if you make simple syrup
6. Cutting board and a paring or chef’s knife to hull and slice fruit
7. Wooden spoon or whisk to stir and dissolve sugar
8. Glasses plus ice scoop or tongs for serving, and a few mint leaves or lemon slices for garnish

Ingredients

2 cups fresh strawberries, hulled (about 10 to 12 medium)
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
3/4 to 1 cup granulated sugar, or 1 cup simple syrup if you prefer
4 cups cold water
Pinch of salt (about 1/8 teaspoon), optional but brightens flavor
Ice cubes for serving
Fresh mint leaves for garnish, optional
Lemon slices for garnish, optional
Sparkling water for a fizzy version, optional (replace up to 2 cups)

Directions

Hull and roughly chop 2 cups strawberries, set aside a few slices for garnish if you like.
Put the rest in a blender and puree until smooth, leave a few chunks if you like texture.
Optional but nice: press the puree through a fine mesh sieve to remove seeds for a silky lemonade.
If using granulated sugar, make a simple syrup by heating 1 cup sugar with 1 cup water until dissolved, then cool; or just use 3/4 to 1 cup sugar and stir until it mostly dissolves.
In a pitcher combine the strawberry puree, 1 cup freshly squeezed lemon juice, the simple syrup or dissolved sugar, 4 cups cold water and a pinch of salt; stir well and taste, adjust sweetness or lemon as needed.
For a fizzy version replace up to 2 cups of the cold water with sparkling water and add the sparkling water right before serving so it stays bubbly.
Chill the lemonade at least 30 minutes so flavors marry, or serve right away over ice cubes if you cant wait.
Serve in glasses over ice, garnish with reserved strawberries, lemon slices and fresh mint leaves.
Leftovers keep covered in the fridge for up to 3 days, give it a good stir before pouring.

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.