I’m excited to share my Homemade Strawberry Lemonade along with a simple, surprising technique that turns fresh strawberries into a silky puree.

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I never thought a glass could change a summer but this Homemade Strawberry Lemonade did. Bright lemon, a ripe strawberry puree that stains your fingers, and a mouthwatering balance that makes you pause.

I make it with fresh strawberries and freshly squeezed lemon juice and honestly it feels like cheating. Folks call it the Best Strawberry Lemonade Recipe or just Easy Strawberry Lemonade depending on how fancy they feel, and both are right.

It’s messy, a little too sweet sometimes, and perfect for sharing when you want to look like you tried. Try not to drink it all before anyone arrives.

Ingredients

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Strawberries: high in vitamin C and fiber, add bright sweetness and fresh berry aroma.
Lemon juice: tart, vitamin C rich, balances sweetness and lifts overall flavor.
Sugar: pure carbs that sweeten, adds body but use sparingly.
Water: dilutes concentrate, hydrates and controls sweetness intensity.
Mint: bright aroma tiny antioxidants makes drink feel fresher.
Salt: tiny pinch heightens fruit flavors, makes sweetness pop.
Ice: chills quickly slightly waters down over time, so sip faster.

Ingredient Quantities

1 lb (450 g) fresh strawberries, hulled and rinsed

3/4 cup (150 g) granulated sugar, adjust to taste

1 cup (240 ml) water

1 cup (240 ml) freshly squeezed lemon juice, about 4 to 6 lemons

4 to 5 cups (950 ml to 1.2 L) cold water

Ice, as needed

Optional: lemon slices for garnish

Optional: strawberry slices for garnish

Optional: fresh mint sprigs for garnish

Optional: pinch of salt to brighten the flavor

How to Make this

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1. Hull and rinse 1 lb strawberries, then chop them a bit so they cook evenly.

2. In a small saucepan combine the chopped strawberries, 3/4 cup granulated sugar and 1 cup water, bring to a gentle simmer over medium heat, stir till the sugar dissolves and the berries are very soft, about 5 to 8 minutes.

3. Remove from heat and either mash with a fork or blend briefly till smooth, let it cool a little so it wont cook the lemon.

4. If you want a seed free lemonade, press the puree through a fine mesh strainer into a bowl, otherwise just leave the seeds for texture.

5. Juice enough lemons to get 1 cup freshly squeezed lemon juice, strain out any seeds and pour the juice into a large pitcher.

6. Add the cooled strawberry puree to the lemon juice, add an optional pinch of salt to brighten flavors, then stir.

7. Pour in 4 to 5 cups cold water, start with 4 cups and taste, add more water or a bit more sugar if needed until it tastes right to you.

8. Chill or serve immediately over ice, garnish with lemon slices, strawberry slices and fresh mint if you like, and store leftovers in the fridge for up to 3 to 4 days, give it a quick stir before serving.

Equipment Needed

1. Small saucepan (1 to 2 qt) for simmering the strawberries, you want one with a lid if possible
2. Wooden spoon or silicone spatula for stirring and scraping the bottom
3. Cutting board and a sharp chef’s knife for hulling and chopping berries
4. Measuring cups (at least 1 cup and 3/4 cup) for sugar and water
5. Blender, immersion blender, or just a fork/potato masher to purée or mash the berries
6. Fine mesh strainer plus a medium bowl if you want seed free purée
7. Citrus juicer or reamer and a small strainer to catch lemon seeds
8. Large pitcher for mixing the lemonade and chilling it
9. Ladle or large spoon for serving, plus glasses and ice trays or an ice scoop for serving over ice

FAQ

Q: How long will homemade strawberry lemonade keep in the fridge? A: Store in a sealed pitcher or jar for 3 to 4 days, but it tastes best the first 24 to 48 hours. Give it a good stir before serving, the fruit may settle to the bottom.

Q: Can I use frozen strawberries instead of fresh? A: Yes, frozen work great. Thaw first for easier blending or toss them in frozen for a slushy texture. If they release a lot of extra liquid, cut back on the added cold water.

Q: How do I make it less sweet or more tart? A: Reduce the sugar or add a splash more lemon juice to brighten it up. You can also dilute with extra cold water or ice if it’s too strong, and a tiny pinch of salt will make the flavors pop.

Q: Do I need to strain the strawberry puree? A: Straining is optional. Use a fine mesh sieve or cheesecloth for a smooth, seed free lemonade. If you like a bit of texture leave the pulp in, it’s all good.

Q: Can I make this ahead for a party? A: Absolutely. Make the strawberry syrup and lemon juice up to a day ahead and combine just before guests arrive. Or mix everything and keep chilled but expect some separation, just stir or shake.

Q: Can I make this fizzy or boozy? A: For fizz, add chilled sparkling water right before serving so it stays bubbly. For booze, vodka, gin or light rum work well, start with about 1 to 1.5 ounces per glass and taste as you go.

Homemade Strawberry Lemonade Recipe Substitutions and Variations

Sugar: swap the granulated sugar for honey, agave nectar, or a simple syrup. Use about 1/2 to 2/3 cup honey or agave for 3/4 cup sugar since they’re sweeter, and warm or dissolve them first so they mix well. Taste and adjust, cause sweetness varies.
Fresh strawberries: frozen strawberries work great if fresh arent available — just thaw a bit and drain excess liquid before blending. You can also use raspberries or a mix of berries for a tangier flavor, same weight as the strawberries called for.
Fresh lemon juice: bottled lemon juice is fine 1:1 in a pinch, or try lime juice 1:1 for a brighter, different twist. Keep in mind bottled acidity can vary so taste and tweak.
Cold water: swap some or all of the cold water for chilled sparkling water or club soda right before serving to make a fizzy strawberry lemonade. Use the same volume but add soda at the end so it stays bubbly.

Pro Tips

– If you got time, macerate the chopped strawberries with half the sugar for 20 to 30 minutes before you heat them up, they release way more juice and you can cut back on cooking so the fresh berry flavor stays bright.

– Make a small batch of extra strawberry concentrate and freeze it in ice cube trays, then pop a couple cubes into glasses later for instant single-serve lemonade without watering down the whole pitcher.

– For a really clear, smooth drink press the puree through a fine mesh lined with cheesecloth or a coffee filter and don’t mash it too hard, press gently or you’ll force pectin and cloudiness into the juice.

– Keep the syrupy concentrate separate from plain water or soda when you store it, mix per glass instead of dumping ice and water in the pitcher so it stays fresher longer and wont get diluted.

Homemade Strawberry Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Homemade Strawberry Lemonade along with a simple, surprising technique that turns fresh strawberries into a silky puree.

Servings

servings

Calories

100

kcal

Equipment: 1. Small saucepan (1 to 2 qt) for simmering the strawberries, you want one with a lid if possible
2. Wooden spoon or silicone spatula for stirring and scraping the bottom
3. Cutting board and a sharp chef’s knife for hulling and chopping berries
4. Measuring cups (at least 1 cup and 3/4 cup) for sugar and water
5. Blender, immersion blender, or just a fork/potato masher to purée or mash the berries
6. Fine mesh strainer plus a medium bowl if you want seed free purée
7. Citrus juicer or reamer and a small strainer to catch lemon seeds
8. Large pitcher for mixing the lemonade and chilling it
9. Ladle or large spoon for serving, plus glasses and ice trays or an ice scoop for serving over ice

Ingredients

1 lb (450 g) fresh strawberries, hulled and rinsed
3/4 cup (150 g) granulated sugar, adjust to taste
1 cup (240 ml) water
1 cup (240 ml) freshly squeezed lemon juice, about 4 to 6 lemons
4 to 5 cups (950 ml to 1.2 L) cold water
Ice, as needed
Optional: lemon slices for garnish
Optional: strawberry slices for garnish
Optional: fresh mint sprigs for garnish
Optional: pinch of salt to brighten the flavor

Directions

Hull and rinse 1 lb strawberries, then chop them a bit so they cook evenly.
In a small saucepan combine the chopped strawberries, 3/4 cup granulated sugar and 1 cup water, bring to a gentle simmer over medium heat, stir till the sugar dissolves and the berries are very soft, about 5 to 8 minutes.
Remove from heat and either mash with a fork or blend briefly till smooth, let it cool a little so it wont cook the lemon.
If you want a seed free lemonade, press the puree through a fine mesh strainer into a bowl, otherwise just leave the seeds for texture.
Juice enough lemons to get 1 cup freshly squeezed lemon juice, strain out any seeds and pour the juice into a large pitcher.
Add the cooled strawberry puree to the lemon juice, add an optional pinch of salt to brighten flavors, then stir.
Pour in 4 to 5 cups cold water, start with 4 cups and taste, add more water or a bit more sugar if needed until it tastes right to you.
Chill or serve immediately over ice, garnish with lemon slices, strawberry slices and fresh mint if you like, and store leftovers in the fridge for up to 3 to 4 days, give it a quick stir before serving.

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.