This Homemade Sweet Strawberry Lemonade is the Perfect all year drink. If you are looking for a sweeter and flavorful lemonade, you have found the perfect recipe.
Why you will like this strawberry lemonade
This strawberry lemonade is so refreshing and tastes way better than store bought lemonade! The baked lemons give it a sour but sweet taste. Combined with the strawberries and a simple syrup, this is the perfect drink to make for any party or gathering. Once you make it, you’ll never want to buy store lemonade again!
Ingredients for strawberry lemonade
Strawberries: I used fresh/frozen strawberries that I picked last summer. Strawberries from the field are the best for this recipe. It will give this drink the color, smell and delicious taste.
Lemons: Use big lemons, if you don’t have big lemons then use 7-8 small lemons, which should reach 1 1/2 cups.
Sugar: I used granulated sugar, but you can use cane sugar.
Water: Use drinkable water.
How to make strawberry lemonade
Baking lemons/lemon juice: If your lemons are big, you will bake them for 10 minutes at 425F. If they are smaller you can bake them for 8 minutes. Allow your lemons to cool before squeezing the juice out.
Pureeing strawberries: Puree your strawberries until they are no longer whole. Do not over puree to a water consistency. You want to have some pulp in it too.
Making the syrup: To make the syrup, add sugar and water to a pan. Place on a low to medium heat and stir until dissolved. Pour into a measuring cup too cool.
Storing in fridge: Store in the fridge for 12-24 hours.
Questions usually asked
Why do I bake lemons?
Baking the lemons takes the acidity away, which makes the lemons sweeter.
How do I know when my simple syrup is ready?
When all your sugar is dissolved in your water that means it’s ready. Don’t keep it any longer, just until dissolved. Constantly mixing the syrup will help the sugar dissolve faster and prevent it from crystalizing.
What can happen when I keep my simple sugar in too long?
If you keep your sugar cooking too long, it will start to thicken and crystalize; so keep it on a low to medium heat and once dissolved take it off the heat! Pour the syrup into a bowl to cool right away because it will start to crystallize on the sides.
Should I strain the puree or not?
Honestly it’s your choice! In my recipe I strain them but strawberries seeds are good for you so it’s really your preference.
Why should I put my Lemonade in the fridge for at least 12-24 hours?
Letting your lemonade sit in the fridge for a couple hours will make your lemonade more flavorful and won’t taste like water-downed lemonade. The more it sits, the more flavor it will produce.
Why you shouldn’t add strawberries, lemons or mint into your lemonade when it sits in the fridge?
When adding lemons, mint and strawberries it will produce an acidic taste and will definitely throw your lemonade off. You are more than welcome to add lemons, mint and strawberries in a cup right before serving!
- Lemon Juicer
- Sheet Pan
- 16 oz Ripe Strawberries
- 6 Big Lemons
- 1 1/2 cups Sugar (granulated or cane)
- 10 + 3/4 cups Water
- Preheat oven to 425 F.
- On a sheet pan, place a sheet of parchment paper and your lemons. Bake for 10 minutes and let them cool. Once cooled, use a lemon squeezer to get the juice out.
- Use a blender to puree your strawberries but not to a watery consistency.
- In a saucepan, add your sugar and 3/4 cup of water. On a low to medium heat let sugar fully dissolve by mixing. Once dissolved, let it cool.
- Sift your strawberry puree and lemon juice into the pitcher you will be using.
- Add your syrup then water into the pitcher and mix.
- Place into the refrigerator for 12-24 hours. The longer it stands the better it tastes. Enjoy!!