Until recently one of my favorite summer beverages was homemade lemonade. What could be better than a golden-hued glass of fresh, cold lemonade on a hot day?
As it turns out, there is something better: strawberry lemonade. I love strawberries and I love lemonade, so why it took me this long to put the two together in my kitchen I’ll never know. The same goes for not adding other berries to my lemonade before – especially raspberries and blackberries. Just imagine the outrageously hued possibilities! One of these days an enterprising kid is going to add berry flavors to the traditional lemonade stand offerings and make a pretty penny.
Strawberry lemonade is simple to make: after dissolving sugar in simmering water (hence enhancing its ability to evenly disperse throughout your drink), you only need add the juice and zest of 5 lemons, more water and a pint of pureed strawberries. Strain, chill. Serve.
And that’s it. 100% natural neon pink refreshment.
Next time, we’re using raspberries.
- 1 cup granulated sugar
- 1 cup fresh lemon juice (from 5 large lemons), plus the zest from the lemons
- 1 pint (2 cups) fresh strawberries, raspberries, marionberries or other blackberries, rinsed and drained, or frozen berries.
- Dissolve the sugar in 2 cups simmering water. Add the lemon juice, zest and 2 more cups of water and let cool.
- Puree the berries and stir into the lemonade. (Note: At this point I also added 2 additional cups of water because I thought the mixture was too sweet otherwise.) Strain and chill. To serve, pour into ice-filled glasses.