The Best Homemade Strawberry Lemonade Recipe!

First, prepare the lemon syrup. Add the sugar into a small sauce pot. Adjust the sugar to taste. Add ½ cup for mildly sweet lemonade; 1 cup for a sweet lemonade.

Add the zest of 2 large lemons. Using your fingers, blend together the sugar and lemon zest to activate the lemon oils.

Pour in water, then bring the syrup over to the stovetop. Heat on medium-high heat, until the sugar is completely dissolved. You do not have to boil it. Allow the syrup to cool in the fridge.

Next, juice the lemons. Slice 10 to 12 lemons in half, then squeeze out the juice into a large measuring cup. Strain the juice through a fine mesh strainer to get rid of any seeds or pulp.

First wash the strawberries, then take off the stems. Place the strawberries into a food processor or a blender and pulse until you have a smooth puree.

Don’t have a blender or processor? Use two large forks or a potato masher to crush the berries. This method won’t give you the same smooth puree, but it will work in a pinch.

Drop 1 cup of sliced strawberries and 2 sliced lemons into the bottom of the dispenser/pitcher.

Add about 2 cups of ice, then pour in the chilled lemon sugar syrup, the lemon juice, and the pureed strawberries.

Pour in 6 to 8 cups of water (start with 6) and stir with a large spoon to combine.

For the best results, chill the lemonade for a few hours first, then serve with light ice. Try not to add too much ice as this will water down the lemonade.

Nutritional facts calculated for 1/2 cup sugar. Adjust accordingly.