This homemade strawberry lemonade is bright, cool, and just the right amount of sweet. It’s a solid choice for warm days and it’s so easy to make. Perfect on its own (or try it with a splash of your favorite spirit), this kid-friendly juice is so much better than store-bought!
The best part? You can tweak it to your taste. If you like a stronger citrus kick, squeeze in more lemon. Need it sweeter? Add more sugar or a few extra berries. You can also make it ahead of time and chill it until you’re ready to serve.
Ingredients
- Strawberries – Fresh strawberries work best in this recipe.
- Granulated sugar – White sugar. You can try it with sweetener, but add it to taste.
- Lemon juice – From fresh lemons. The bottled stuff doesn’t have the same flavor.
- Water
- Ice
- Lemon slices
How To Make Strawberry Lemonade
Scroll down for the full recipe card with exact measurements and printable instructions.
First, hull and quarter the strawberries. Place them in a large bowl, then mix in the sugar and ¼ cup of lemon juice. Stir to coat the berries well, cover the bowl, and let it sit for 30 minutes so the strawberries release their juices.
After resting, pour the strawberries and their juices into a high-powered blender and blend until smooth.
Strain the mixture into a large pitcher using a fine mesh strainer, pressing it through with a silicone spatula to remove the seeds.
Add the remaining 1¾ cups of lemon juice to the pitcher, then stir in 4 cups of cold water. Taste and, if needed, add up to 1 more cup of water to adjust the flavor.
To serve, fill glasses with ice, stir the lemonade, and pour. Top with sliced strawberries and lemon wheels, if you’d like.
Chef Jenn’s Tips
- Use ripe strawberries for the best flavor.
- Strain thoroughly for a smooth drink.
- You can make it a day ahead and chill.
- Try adding sparkling water for a bubbly version.
Recommended
Make It A Meal
Goes well with grilled meats, pasta salads, sandwiches, or light fruit desserts. It’s also a solid non-alcoholic drink option for brunch or parties.
Storage
Keep leftovers in a sealed pitcher in the fridge for up to 3 days. Stir before serving. Extra strawberry puree can be frozen for up to 3 months—just thaw and mix into water and lemon juice as needed.
Strawberry Lemonade
Ingredients
- 1 pound strawberries plus extra to garnish
- 1½ cups granulated sugar
- 2 cups fresh lemon juice strained and divided
- 4 – 5 cups cold water
- ice for serving
- lemon slices, for garnish
Instructions
- Hull and quarter the strawberries. Place them in a mixing bowl with the sugar and ¼ cup of the lemon juice. Stir to combine, then cover and let the mixture sit for 30 minutes so the strawberries release their juices.
- Transfer the strawberries and liquid to a blender. Blend until smooth.
- Pour the blended mixture through a fine mesh strainer into a large pitcher to remove seeds and pulp. Use a spatula to help press the liquid through.
- Add the remaining 1¾ cups lemon juice and 4 cups cold water. Stir to combine. Taste, and if the flavor is too strong, add up to 1 more cup of water to adjust.
- Serve over ice. Top each glass with lemon slices and a few strawberry pieces if you’d like.
Notes
Chef Jenn’s Tips
- Use ripe strawberries for the best flavor.
- Strain thoroughly for a smooth drink.
- You can make it a day ahead and chill.
- Try adding sparkling water for a bubbly version.