I’m excited to share my simple, four-ingredient strawberry lemonade made with real fruit, one of my favorite fruity drinks to make at home.

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Summer means a pitcher of bright, slightly wild Strawberries Lemonade I obsess over. Ripe fresh strawberries and freshly squeezed lemon juice give it a real fruit clarity that bottled mixes can’t touch.

There are little flavor tricks I swear by that lift it from ordinary to party-level, and people always want to know how I got that color and zing. It’s silly how four simple things can feel fancy, you just taste it and you get hooked.

Read on if you like summer beverages that surprise guests and make hot days feel faster.

Ingredients

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Strawberries, bright and juicy, add natural sweetness, vitamin C and fiber, slightly tart.
Mashed or blended they thicken texture and boost flavor, kind of rustic.
Strawberries full of antioxidants like anthocyanins, good for heart and taste.
Lemons give bright acidity, lots of vitamin C, makes the drink zippy and fresh.
Their tartness balances sweetness, also helps preserve color a little.
Sugar adds simple sweetness, fuels flavor, but calories go up so use sparingly.
Cold water stretches the syrup, keeps the drink refreshing, zero calories.
Overall these ingredients make a balance of sweet, sour and bright fruitiness.

Ingredient Quantities

1 lb fresh strawberries (about 3 cups)

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

1 cup granulated sugar

4 cups cold water

How to Make this

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1. Rinse and hull the 1 lb fresh strawberries, slice them, put them in a bowl and sprinkle the 1 cup granulated sugar over them, mash lightly with a fork and let sit 15 to 20 minutes so they release their juices.

2. While the strawberries macerate, squeeze enough lemons to get 1 cup freshly squeezed lemon juice, strain out the seeds and any pulp if you want a smoother drink.

3. Dump the macerated strawberries and all their syrup into a blender, add the lemon juice and pulse until smooth, dont over-blend or it gets too foamy.

4. Pour the puree through a fine mesh sieve into a pitcher, pressing with the back of a spoon to extract as much liquid as you can, discard the solids or save for topping yogurt.

5. Add the 4 cups cold water to the pitcher, stir well and taste, you can add a little more water if its too strong, or a splash more lemon if it needs brightness.

6. Chill the pitcher in the fridge at least 30 minutes so flavors meld, or serve immediately over ice if you cant wait.

7. If you want a velvety seed-free texture press the mixture through the sieve a second time, this removes tiny seeds but you will lose a bit of body.

8. Quick hack for a clearer, well-dissolved sweetness: if you dont like any graininess, make a quick syrup by heating 1 cup of the 4 cups of water with the 1 cup sugar until dissolved, cool it, then add the cooled syrup plus the remaining 3 cups cold water to the strawberry lemon puree.

9. Give the lemonade a final stir before serving, taste one last time and adjust with more cold water or lemon juice, serve cold and store leftovers covered in the fridge up to 3 days, stir before pouring because the fruit settles.

Equipment Needed

1. Large mixing bowl for macerating the strawberries
2. Measuring cups and spoons (for sugar, water, lemon juice)
3. Cutting board and paring knife to hull and slice the berries
4. Fork for lightly mashing the strawberries
5. Citrus juicer or reamer and a small strainer to catch seeds
6. Blender or food processor to puree the mixture, dont over-blend
7. Fine mesh sieve plus a spoon to press the puree into a pitcher
8. Pitcher and a stirring spoon or spatula to mix with the water
9. Small saucepan (optional) if you want to make a simple syrup, plus ice for serving

FAQ

1 lb fresh strawberries (about 3 cups)

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

1 cup granulated sugar

4 cups cold water

Q: Can I make this without cooking the sugar?
A: Yes. Mash strawberries with the sugar and let sit 15 to 30 minutes to extract juices. Stir well and strain if you want smooth.

Q: How can I make it less sweet or more tart?
A: Add more cold water or extra lemon juice to make it tarter. To sweeten, add simple syrup a little at a time so you dont overdo it.

Q: Do I need to strain the strawberry puree?
A: No, you dont have to. Strain for a smooth drink, or leave the seeds and bits for a rustic, fruitier texture.

Q: Can I use frozen strawberries?
A: Absolutely. Thaw a bit, drain any excess water, then blend. Frozen often makes a thicker, colder drink.

Q: How long will homemade strawberry lemonade last?
A: Stored in an airtight pitcher in the fridge its best for 3 to 4 days. Give it a stir before serving.

Q: Want a boozy version?
A: Add a splash of vodka, rum or tequila to individual glasses. Start with 1 ounce per cup and adjust to taste.

How To Make Strawberry Lemonade Homemade Recipe Substitutions and Variations

How To Make Strawberry Lemonade Homemade

Bright, tart, sweet and easy. This recipe makes about 8 cups, perfect for a small get together or a lazy afternoon. I like it a little pulpy, you might prefer it super smooth, either way it’s gonna be refreshing.

Ingredients

1 lb fresh strawberries (about 3 cups)
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
1 cup granulated sugar
4 cups cold water

Instructions
1. Rinse and hull the strawberries, then roughly chop them.
2. Put strawberries and 1/4 cup of the water in a blender and puree until smooth. If you want it smoother, strain through a fine mesh sieve to remove seeds and pulp.
3. In a small saucepan combine the sugar and 1 cup water, heat gently just until the sugar dissolves to make a quick simple syrup. Let it cool. This helps the sugar mix in without grit.
4. In a pitcher combine the lemon juice, strawberry puree (or strained puree), simple syrup, and the remaining 3 cups cold water. Stir, taste, and add more water or sugar if needed.
5. Refrigerate until cold, or serve over ice. For a fizzy version, replace up to 2 cups of the cold water with chilled club soda just before serving so it stays bubbly.
6. Garnish with lemon slices or whole strawberries if you want. It keeps in the fridge about 3 days, but it’s best the first day.

Quick tips
– If your lemons are small or not very juicy use more lemons or top up with bottled lemon juice, but taste as you go.
– Want it sweeter without granulated sugar try making the syrup with honey or agave they’ll change the flavor a bit.
– Freeze some lemonade in ice cube trays to keep drinks cold without watering them down.
– Don’t leave it out in the sun, it goes flat and warm fast.

Substitutions

Strawberries: use 1 lb frozen strawberries (thawed) or 1 lb mixed berries like raspberries and blueberries for a different flavor
Fresh lemon juice: bottled lemon juice or 3/4 cup fresh lime juice for a lime-strawberry twist
Granulated sugar: replace with 3/4 cup honey or 3/4 cup agave syrup, or use 1/2 cup simple syrup made from alternative sweeteners
Cold water: swap up to half with chilled sparkling water or club soda for fizz, or use coconut water for a subtle tropical note

Pro Tips

1. Let the strawberries sit with the sugar for 15 to 20 minutes, or even longer if they seem firm, it really helps pull out more juice and makes the drink sweeter without adding extra sugar.

2. If you hate any graininess make a quick syrup by heating about 1 cup of the water with the sugar until it dissolves, cool it, then add that plus the remaining cold water to the puree — way smoother and fully dissolved.

3. Pulse the blender in short bursts, dont overblend or it gets foamy; if you do get foam just let it settle or skim it off so your lemonade stays clear and bright.

4. For a velvety, seed free finish you can strain the puree twice and press the solids hard to get every last bit of juice, then save those pressed bits for yogurt, oatmeal or a compote so nothing goes to waste.

5. Chill the pitcher at least 30 minutes so the flavors meld, taste before serving and adjust with more water or lemon if needed, store in the fridge up to three days and give it a stir before pouring because the fruit will settle.

How To Make Strawberry Lemonade Homemade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my simple, four-ingredient strawberry lemonade made with real fruit, one of my favorite fruity drinks to make at home.

Servings

servings

Calories

125

kcal

Equipment: 1. Large mixing bowl for macerating the strawberries
2. Measuring cups and spoons (for sugar, water, lemon juice)
3. Cutting board and paring knife to hull and slice the berries
4. Fork for lightly mashing the strawberries
5. Citrus juicer or reamer and a small strainer to catch seeds
6. Blender or food processor to puree the mixture, dont over-blend
7. Fine mesh sieve plus a spoon to press the puree into a pitcher
8. Pitcher and a stirring spoon or spatula to mix with the water
9. Small saucepan (optional) if you want to make a simple syrup, plus ice for serving

Ingredients

1 lb fresh strawberries (about 3 cups)
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
1 cup granulated sugar
4 cups cold water

Directions

Rinse and hull the 1 lb fresh strawberries, slice them, put them in a bowl and sprinkle the 1 cup granulated sugar over them, mash lightly with a fork and let sit 15 to 20 minutes so they release their juices.
While the strawberries macerate, squeeze enough lemons to get 1 cup freshly squeezed lemon juice, strain out the seeds and any pulp if you want a smoother drink.
Dump the macerated strawberries and all their syrup into a blender, add the lemon juice and pulse until smooth, dont over-blend or it gets too foamy.
Pour the puree through a fine mesh sieve into a pitcher, pressing with the back of a spoon to extract as much liquid as you can, discard the solids or save for topping yogurt.
Add the 4 cups cold water to the pitcher, stir well and taste, you can add a little more water if its too strong, or a splash more lemon if it needs brightness.
Chill the pitcher in the fridge at least 30 minutes so flavors meld, or serve immediately over ice if you cant wait.
If you want a velvety seed-free texture press the mixture through the sieve a second time, this removes tiny seeds but you will lose a bit of body.
Quick hack for a clearer, well-dissolved sweetness: if you dont like any graininess, make a quick syrup by heating 1 cup of the 4 cups of water with the 1 cup sugar until dissolved, cool it, then add the cooled syrup plus the remaining 3 cups cold water to the strawberry lemon puree.
Give the lemonade a final stir before serving, taste one last time and adjust with more cold water or lemon juice, serve cold and store leftovers covered in the fridge up to 3 days, stir before pouring because the fruit settles.

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.