I made a four-ingredient Strawberries Lemonade that’s shockingly bright pink and party-ready, so keep scrolling.

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I’m totally obsessed with this strawberry lemonade because it tastes like sticky summer in a cup. I love how the bright zip of 1 cup fresh lemon juice (about 4 to 6 lemons), strained if you dont want pulp crashes into the sunbleached sweetness of 1 lb fresh strawberries, hulled and roughly chopped (about 3 cups).

I adore that it’s honest, real fruit, no weird fake stuff. But the best part is how it shows up at a party and disappears.

I make it for Fruity Drinks To Make At Home and simple Strawberries Lemonade everyone actually drinks right now.

Ingredients

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Fresh strawberries bring juicy sweetness, bright color, and fruity body.
Plus they’re fun.
Lemon juice: tart backbone, lively zing that balances sweetness.
Basically, it wakes the drink.
Sugar brings sweetness, smooths acidity, makes the drink easy to sip.
Plus it’s comforting.
Water dilutes to your preferred strength, refreshes, keeps it light.
Basically essential.

Ingredient Quantities

1 lb fresh strawberries, hulled and roughly chopped (about 3 cups)

1 cup fresh lemon juice (about 4 to 6 lemons), strained if you dont want pulp

1 cup granulated sugar, adjust to taste

4 to 5 cups cold water, use less for a stronger concentrate or more for a lighter drink

How to Make this

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1. Rinse and hull 1 lb strawberries, roughly chop them into a bowl, then mash lightly with a fork or pulse 2 or 3 times in a blender for a chunky puree; if you want a super smooth drink, blend longer.

2. In a small saucepan combine 1 cup granulated sugar with 1 cup water and heat just until the sugar dissolves, stirring; this makes a simple syrup so the sugar mixes evenly and wont grit.

3. Let the simple syrup cool a bit, then stir it into the strawberry puree; taste and add a little more syrup if your berries are tart.

4. Juice about 4 to 6 lemons to get 1 cup fresh lemon juice, strain if you dont want pulp, and stir the lemon juice into the strawberry-syrup mixture.

5. Pour that concentrate into a pitcher and add 4 cups cold water; taste and add a 5th cup if you want a lighter lemonade, or use less water for a stronger flavor.

6. Chill the lemonade in the fridge for at least 30 minutes so the flavors marry, or serve immediately over ice for a quick fix.

7. Optional: for a clearer drink, strain the mixture through a fine mesh sieve into another pitcher, pressing on solids to get as much flavor as possible without all the seeds or pulp.

8. Serve with ice, lemon slices and halved strawberries for garnish; stir before pouring because separation can happen if it sits.

9. Tip: if your strawberries arent very sweet, macerate them with a tablespoon of sugar for 10 minutes before blending to bring out more natural sweetness.

10. Tip: make a concentrated batch and freeze ice cubes of the lemonade to keep drinks cold without watering them down as ice melts.

Equipment Needed

1. Cutting board
2. Chef’s knife or paring knife
3. Large bowl
4. Blender or food processor
5. Small saucepan
6. Measuring cups and spoons
7. Fine mesh sieve (optional)
8. Pitcher
9. Citrus juicer or reamer
10. Wooden spoon or rubber spatula

FAQ

1 lb fresh strawberries, hulled and roughly chopped (about 3 cups)

1 cup fresh lemon juice (about 4 to 6 lemons), strained if you dont want pulp

1 cup granulated sugar, adjust to taste

4 to 5 cups cold water, use less for a stronger concentrate or more for a lighter drink

Q: Can I use frozen strawberries? A: Yes, thaw first and drain excess liquid. They work great but you may need less water since frozen berries release juice.

Q: How long will this keep in the fridge? A: About 3 to 4 days. Fresh lemon flavor fades after that so drink sooner for best taste.

Q: Can I make it less sweet without using artificial sweeteners? A: Sure, reduce the sugar amount or use honey or maple syrup but stir them into warm syrup so they dissolve.

Q: How do I make it sugar free? A: Use a granulated sugar substitute that measures like sugar and add to the syrup while heating so it dissolves well.

Q: Can I make it ahead for a party? A: Yes make the strawberry syrup and lemon juice mix a day ahead, keep chilled, then add water or ice right before guests arrive so it stays fresh and cold.

How To Make Strawberry Lemonade Homemade Recipe Substitutions and Variations

How To Make Strawberry Lemonade Homemade

Ingredients

1 lb fresh strawberries, hulled and roughly chopped (about 3 cups)
1 cup fresh lemon juice (about 4 to 6 lemons), strained if you dont want pulp
1 cup granulated sugar, adjust to taste
4 to 5 cups cold water, use less for a stronger concentrate or more for a lighter drink

Quick substitutions (3 to 4 options for 3 to 4 of the ingredients)

Strawberries: use 3 cups frozen strawberries (thawed) or try 3 cups raspberries or a mixed berry blend for a different flavor
Lemon juice: bottled lemon juice in a pinch, or swap for equal amount of fresh lime juice for a tangy twist
Sugar: replace with 3/4 cup honey or 3/4 cup agave syrup, or use simple syrup made from equal parts sugar and water
Water: use sparkling water for a fizzy drink, or coconut water for a lightly sweet, tropical note

Method
1. Put the chopped strawberries and 1/2 cup of the sugar into a blender. Puree until smooth. If you like bits of fruit leave it slightly chunky, otherwise blend until totally smooth.
2. Taste the puree. If it’s too tart, add a little more sugar, 1 tablespoon at a time, and blend again.
3. In a large pitcher, combine the strawberry puree, fresh lemon juice, and the remaining sugar. Stir until the sugar is mostly dissolved.
4. Add 4 cups cold water and stir. Taste. If you want it stronger, add less water or more lemon for extra zing. If its too sweet, add more water or some ice.
5. Chill for at least 30 minutes so the flavors marry. Serve over ice with lemon slices or whole strawberries for garnish. For a sparkling version, mix the concentrate with chilled sparkling water at about 1 part concentrate to 1 part sparkling water, adjust to taste.

Tips and tricks
– If youre making a big batch, keep the concentrate in the fridge and add water or sparkling water when serving.
– To make it smoother, strain the puree through a fine mesh sieve to remove seeds. Youll lose some pulp but it looks prettier.
– Make simple syrup ahead by heating equal parts sugar and water until sugar dissolves, cool, then use instead of granulated sugar so it mixes faster.
– For an adult version add a splash of vodka or tequila just before serving.

Enjoy your strawberry lemonade. It’s bright, easy, and perfect for hot days.

Pro Tips

1) Macerate the berries first if theyre not sweet enough. Toss the chopped strawberries with a tablespoon or two of sugar and let them sit 10 to 20 minutes, theyll release more juice and taste way sweeter without extra syrup.

2) Make a simple syrup and cool it before adding. Dissolve equal parts sugar and water over low heat, let it cool to room temp, then mix in. It blends smoother, wont grit, and you can control sweetness without over-juicing the lemons.

3) If you want a bright clear drink strain it through a fine mesh and press the solids with the back of a spoon to get max flavor. Or skip straining for a rustic, chunky pitcher if you like texture.

4) Freeze a concentrated batch into ice cubes for parties. Use stronger mix in ice trays so melting wont water down the lemonade. Also keep a small pitcher of concentrate in the fridge so you can adjust strength quickly, just add cold water or soda when serving.

How To Make Strawberry Lemonade Homemade Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a four-ingredient Strawberries Lemonade that's shockingly bright pink and party-ready, so keep scrolling.

Servings

servings

Calories

122

kcal

Equipment: 1. Cutting board
2. Chef’s knife or paring knife
3. Large bowl
4. Blender or food processor
5. Small saucepan
6. Measuring cups and spoons
7. Fine mesh sieve (optional)
8. Pitcher
9. Citrus juicer or reamer
10. Wooden spoon or rubber spatula

Ingredients

1 lb fresh strawberries, hulled and roughly chopped (about 3 cups)
1 cup fresh lemon juice (about 4 to 6 lemons), strained if you dont want pulp
1 cup granulated sugar, adjust to taste
4 to 5 cups cold water, use less for a stronger concentrate or more for a lighter drink

Directions

Rinse and hull 1 lb strawberries, roughly chop them into a bowl, then mash lightly with a fork or pulse 2 or 3 times in a blender for a chunky puree; if you want a super smooth drink, blend longer.
In a small saucepan combine 1 cup granulated sugar with 1 cup water and heat just until the sugar dissolves, stirring; this makes a simple syrup so the sugar mixes evenly and wont grit.
Let the simple syrup cool a bit, then stir it into the strawberry puree; taste and add a little more syrup if your berries are tart.
Juice about 4 to 6 lemons to get 1 cup fresh lemon juice, strain if you dont want pulp, and stir the lemon juice into the strawberry-syrup mixture.
Pour that concentrate into a pitcher and add 4 cups cold water; taste and add a 5th cup if you want a lighter lemonade, or use less water for a stronger flavor.
Chill the lemonade in the fridge for at least 30 minutes so the flavors marry, or serve immediately over ice for a quick fix.
Optional: for a clearer drink, strain the mixture through a fine mesh sieve into another pitcher, pressing on solids to get as much flavor as possible without all the seeds or pulp.
Serve with ice, lemon slices and halved strawberries for garnish; stir before pouring because separation can happen if it sits.
Tip: if your strawberries arent very sweet, macerate them with a tablespoon of sugar for 10 minutes before blending to bring out more natural sweetness.
Tip: make a concentrated batch and freeze ice cubes of the lemonade to keep drinks cold without watering them down as ice melts.

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.