Strawberry lemonade
Fresh-squeezed lemons and blended, strained strawberries sweetened with a fast simple syrup, then topped with cold still or sparkling water.
- Prep
- 15 min
- Cook
- 2 min
- Serves
- 8
- Per serve
- 100 kcal
Ingredients
Method
Stir the sugar and 1/2 cup water together in a microwave-safe jug and microwave on high, stirring once, until the sugar has completely dissolved.
While it heats, hull the strawberries and squeeze the lemons until you have 1 cup juice.
Blend the strawberries with the lemon juice until completely smooth. Pour through a fine-mesh sieve into a large pitcher, pressing with a spoon to push all the juice through. Discard the seeds.
Stir in the hot syrup, then the cold water or sparkling water. Taste and add more water if it's too sweet or tart.
Add the ice and lemon slices and pour into glasses. Serve right away.
Tips
- Superfine sugar dissolves without heating: blend 2/3 cup of it straight in with the strawberries and lemon juice and skip the syrup.
- For a picnic, carry the strawberry-lemon base in a cold insulated jug and the cold water or sparkling water separately, then mix on site with ice so it stays fizzy and cold.
- Sliced strawberries in the pitcher make it look pretty; add a few with the lemon slices.
