Don’t you just hate it when you order lemonade and it is watery and bland, like they didn’t put enough lemon flavor in it to even call it lemonade? This is not that recipe! This Strawberry Lemonade has a bold lemon flavor with a subtle hint of strawberries. It is tart and sweet at the same time. It is the best lemonade I’ve ever had! It is actually a copycat recipe for Red Robin’s Freckled Lemonade. I have never tried it there, but now I want to after tasting this!
Our lemon tree is blooming right now, which means I needed to pick the lemons that are on there before they fall off the tree. Also, I have been wanting to have a “go to” recipe for lemonade. Then I saw this recipe for Strawberry Lemonade. And since strawberries are in season, it seemed like the perfect storm of fruit. But even better, because it is so much easier to drink it when it’s in a glass! 🙂
I think partly why this lemonade is so good is that you make a lemon simple syrup by boiling together water, sugar, and lemon peel. It seems to give it an extra boost of lemon flavor. Then you make a strawberry syrup by combining strawberries with sugar as well, but that one is not cooked. I have had Strawberry Lemonade where the strawberries were cooked, and it completely changes the taste of the strawberries, and not for the better in my opinion so I was glad these were fresh. It takes about 10 large lemons to make this. If you have a juicer, that would be easier, but I did it without one, and it didn’t take too long. Fresh squeezed lemon juice is definitely best and worth the time and trouble.
This would be a great drink to serve on Easter or Mother’s Day or for a baby or wedding shower because it is such a pretty drink! It will spoil you, though. You will never want to drink any of the fake stuff again. But that’s not such a bad thing! Enjoy!
- zest of 1 large lemon in wide strips (I used my potato peeler)
- 2 cups sugar, divided
- 2 c chopped, hulled strawberries (about 1 quart)
- 2 c fresh lemon juice (approximately 10 large lemons)
- 1/4 tsp. salt
- lemons for garnish, sliced
- Make the lemon syrup: Bring the lemon zest, 1 1/2 c sugar, and 1 1/2 c water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
- Meanwhile, make the fresh strawberry syrup: Toss the chopped strawberries and the remaining 1/2 c sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes, stirring every now and then. Strain the strawberry mixture; reserve the strawberry syrup and strawberries separately.
- Make the lemonade: Combine the lemon juice, lemon syrup, salt, and 2 c cold water in a pitcher. Add the strawberry syrup and stir until mixed.
- Fold in chopped strawberries for garnish and extra flavor. Chill, covered, in the refrigerator if not serving immediately.
- Note: If not serving right away, you may want to save strawberries and add them in at the last minute so they look fresher, or change them out for new strawberries and use the other ones for something else. You don’t have to, but they get kind of gray and ugly looking after being in the lemonade for awhile.
- Refrigerate any leftovers.
Recipe from Cookazido, found originally in Food Network Magazine, May 2012, page 72.