I made a Pink Strawberry Lemonade with fresh strawberries and a surprising pantry ingredient; read on to find the simple secret that makes this version stand out.

Jump to Recipe

I didn’t think a drink could make me stop mid sip but this Pink Strawberry Lemonade did. Made with fresh strawberries and freshly squeezed lemon juice, it somehow tastes brighter than it looks, like summer turned up a notch.

I brought a pitcher to a Strawberry Lemonade Birthday Party and everyone kept asking for the recipe, even the ones who usually wont try new things. There’s a slight tang, a little sweetness and that vivid pink color that makes you want to Instagram it before you drink it, but honestly the flavor speaks for itself.

You’ll want this at every cookout.

Ingredients

Print Recipe (No Advertisments)

Fresh strawberries: packed with vitamin C and fiber, adds natural sweetness and bright color.
Fresh lemon juice: brings tart, zippy acidity, vitamin C, helps balance sweetness in drink.
Granulated sugar: simple carbs that sweeten quickly, use less for lower calories, up to you.
Warm water: helps dissolve sugar fast, plain water wont change flavor, friendly kitchen hack.
Cold water: stretches the concentrate, hydrates, low calorie filler so drink stays light.
Sparkling water: adds fizzy lift and refreshing mouthfeel, no added sugar if you choose plain.
Fresh mint leaves: optional herb, fresh aroma, tiny calories, makes it look and smell fancy.

Ingredient Quantities

2 cups fresh strawberries, hulled and roughly chopped (about 12 oz)

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

3/4 cup granulated sugar

1 cup warm water

3 to 4 cups cold water

Ice cubes

Lemon slices and extra strawberries for garnish

Fresh mint leaves (optional)

1 to 2 cups sparkling water or club soda (optional)

How to Make this

Print Recipe (No Advertisments)

Equipment Needed

1. Blender or food processor, to puree the strawberries (any one that pulverizes fruit well)
2. Citrus juicer (hand or electric), for fresh lemon juice
3. Measuring cups and measuring spoons, for sugar, water and juice amounts
4. Small saucepan or microwave-safe bowl, to dissolve sugar in warm water
5. Fine mesh strainer or sieve, to catch seeds and pulp
6. Large pitcher, for mixing and chilling the lemonade
7. Wooden spoon or silicone spatula, to stir the syrup and blend everything
8. Ice tray or ice bucket and serving glasses, plus a ladle or pourer if you want neater pours

FAQ

Q: Can I use frozen strawberries instead of fresh?
A: Yes, frozen work great. Thaw them a bit then mash or blend. They might make the drink a tad more watery so chill and taste before adding the full amount of cold water.

Q: How do I make the lemonade less sweet or more tart?
A: Start with less sugar then add more to taste. You can also add extra lemon juice in small amounts. Taste as you go, it’s easier to add than take away.

Q: Do I need to strain the strawberry mixture?
A: No you don't have to, but straining gives a smoother drink without seeds or pulp. If you like texture, skip the strainer and keep the bits in.

Q: What’s the best way to sweeten if I want a lighter option?
A: Swap some or all granulated sugar for honey, maple syrup or a simple syrup made with a sugar substitute. Dissolve sweetener in warm water first so it mixes evenly.

Q: Can I make this sparkling?
A: Totally. Stir in sparkling water or club soda right before serving so it stays fizzy. Use 1 to 2 cups depending on how bubbly you want it.

Q: How long will leftover strawberry lemonade keep in the fridge?
A: About 3 to 4 days in a sealed container. Give it a quick stir before serving. If it’s too strong after chilling, just add a splash more water or ice.

Strawberry Pink Lemonade Recipe Substitutions and Variations

Strawberries: use frozen strawberries (thaw and puree, same volume), raspberries for a tangier pink, or 1/2 cup strawberry jam diluted with 1/2 cup warm water if fresh fruit isnt available.
Lemon juice: bottled lemon juice works 1 to 1, lime juice can replace it for a sharper twist (use same amount), or mix 1/4 tsp citric acid with 1 cup water for a longer shelf life.
Granulated sugar: swap for honey or agave (use about 1/2 to 2/3 cup because theyre sweeter, and reduce warm water a bit), or use simple syrup (1:1 sugar to water) for quicker dissolving; coconut sugar can be used 1 to 1 for a deeper flavor.
Sparkling water: use plain club soda or seltzer for fizz (same amount), ginger ale or lemon-lime soda if you want sweetness and spice, or for an adult version replace 1 cup with chilled prosecco.

Pro Tips

– Make a quick syrup instead of dumping sugar in raw, it dissolves faster and won’t leave grainy bits. heat the sugar with a little water till clear, let it cool, then taste and adjust. if you skip this you’ll sometimes get grit in the drink.

– Chill everything first, even the glasses. iced lemonade gets watered down fast so use frozen strawberries instead of ice cubes when you can, they keep it cold and add flavor instead of diluting it.

– Strain the blended berries through a fine mesh if you want a smooth drink, but save a few chopped strawberries to stir in for texture. seeds and foamy bits can make it look rustic but some people hate the seeds.

– Add carbonation at the very end and pour slowly over the back of a spoon so you dont lose the fizz. sparkling water tastes best when it’s super cold so chill that bottle too.

– Taste and tweak like a chef, not like a recipe follower. more lemon if it’s too sweet, a little extra sweetener if it’s too tart, and a tiny pinch of salt can make the flavors pop. don’t be afraid to adjust until it tastes right to you.

Strawberry Pink Lemonade Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Pink Strawberry Lemonade with fresh strawberries and a surprising pantry ingredient; read on to find the simple secret that makes this version stand out.

Servings

servings

Calories

kcal

Equipment: 1. Blender or food processor, to puree the strawberries (any one that pulverizes fruit well)
2. Citrus juicer (hand or electric), for fresh lemon juice
3. Measuring cups and measuring spoons, for sugar, water and juice amounts
4. Small saucepan or microwave-safe bowl, to dissolve sugar in warm water
5. Fine mesh strainer or sieve, to catch seeds and pulp
6. Large pitcher, for mixing and chilling the lemonade
7. Wooden spoon or silicone spatula, to stir the syrup and blend everything
8. Ice tray or ice bucket and serving glasses, plus a ladle or pourer if you want neater pours

Ingredients

2 cups fresh strawberries, hulled and roughly chopped (about 12 oz)
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
3/4 cup granulated sugar
1 cup warm water
3 to 4 cups cold water
Ice cubes
Lemon slices and extra strawberries for garnish
Fresh mint leaves (optional)
1 to 2 cups sparkling water or club soda (optional)

Directions

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.