Strawberry Lemonade

StrawberryLemonade2 Strawberry Lemonade

There is nothing I love more than plump local strawberries, bursting with sweet juices, and ruby red all the way through.

I go a little crazy with them every year.

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My favourite thing that emerged from last June’s berry bounty was this Roasted Strawberry Buttermilk Ice Cream. Incredible.

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This year I found myself with a bit less time on my hands, so I froze the entire 8-lb stash I bought on a whim. But I’ve still been buying more, a more reasonable pint at a time, each time I visit the farmers market.

Mostly, they’ve just been for snacking. But nothing quite says summer like a glass of ice cold, sweet-tart, irresistibly pink strawberry lemonade.

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The typical lemonade proportions vary between equal parts sugar and lemon juice (soda sweet) to 1 part sugar to 1 1/2 parts lemon juice (on the tarter side). My recipe is 1 part sugar to 2 parts lemon juice (ever tarter), but I find the intense sweetness of in-season strawberries takes the edge off.

I made the recipe as a single serving, like a cocktail, because I usually just want one glass – and maybe a second to share with a friend. And who wants to juice a bazillion lemons? But I scaled it up so that you can make a pitcher if you’re so inclined.

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I actually drink it with even less sugar, because I really like to pucker. But Adarsh made an I-just-sucked-a-lemon face when he tasted it. So go with the recipe as written, unless you’re like me – in which case you can try it with 1 tbsp per glass.

If you do make a whole pitcher, you can adjust the tartness – if you find it’s not sweet enough for you, you can add sweetness by making a simple syrup: bring a cup of water to a boil with a cup of sugar, stirring until dissolved, then cool and add to your lemonade to taste. Reserve any leftover syrup to sweeten iced tea/coffee/summer cocktails. Too sweet? Juice another lemon.

Too sober? Add vodka.

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Strawberry Lemonade
Prep time
Total time
Yields one 10 oz (1¼ cup) serving. Recipe may easily be scaled as desired; if you prefer to make a pitcher (2 quarts - 8 servings), use 1 pint strawberries, 2 cups lemon juice, 1 cup sugar, and about 5 cups water (enough to fill). Instead of muddling the berries and sugar, whiz them together in a blender or food processor.
Serves: 1
  • 3 medium strawberries, halved
  • 2 tbsp granulated sugar (or more, for sweeter lemonade)
  • 1 lemon, juiced (yields about ¼ cup lemon juice)
  • ¾ cup cold water
  1. Place the strawberries and sugar in the bottom of a serving glass and muddle well, until berries are almost a puree (you need to be able to suck them up a straw!) and sugar is dissolved. Add lemon juice and water; stir well. Serve with ice cubes (or frozen whole strawberries) to keep chilled, if desired.


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  1. Pamela @ Brooklyn Farm Girl

    June 25, 2013 6:52 pm - Reply

    I’m making a post tomorrow about strawberry harvesting… how great is this post at this exact timing? Thanks!

    • foodess

      June 26, 2013 5:40 pm - Reply

      Great minds think alike? I’ll go check out your post… :)

  2. Manju Dilip

    June 25, 2013 7:15 pm - Reply

    Perfect for our hot summer, though the strawberry we get here are nothing like the ones you have there, Jenn..

    • foodess

      June 26, 2013 5:40 pm - Reply

      Oh, but you get some wonderful other fruits I’m sure! :)

  3. Cynthia Gorman

    June 25, 2013 11:58 pm - Reply

    Thanks for always posting the most lovely recipes!

    • foodess

      June 26, 2013 5:39 pm - Reply

      Thank YOU for the lovely comments! :)

  4. marie @ little kitchie

    June 26, 2013 3:42 am - Reply

    Such gorgeous photos!

    • foodess

      June 26, 2013 5:38 pm - Reply

      Thank you, Marie!

  5. Warm Vanilla Sugar

    June 26, 2013 4:18 am - Reply

    Stunning photos, as always! This looks awesome!

    • foodess

      June 26, 2013 5:38 pm - Reply

      Thanks Katrina! :)

  6. Asha Shivakumar

    June 26, 2013 9:12 am - Reply

    Strawberry lemonade sounds perfect for a hot summer day. We get beautiful strawberries in the Bay, so this recipe will be put to use.

    • foodess

      June 26, 2013 5:38 pm - Reply

      Enjoy! :)