Hey everyone — summer may be winding down, but the weather is still warm in many places, so I wanted to share one more refreshing drink idea. This strawberry lemonade is perfect for picnics, family gatherings, parties, or a simple dinner drink.
It’s sweet, bright, and made with fresh strawberries and lemons. A strawberry puree–infused syrup adds depth and a rich strawberry flavor that takes this lemonade to the next level.
My relationship with strawberry lemonade 🙂
Surprisingly, I wasn’t always a fan of lemonade. What put me off was how bitter some lemonades can be. I fell in love with lemonade after tasting my Aunt Angie’s version — it was sweeter and less bitter than the usual kind, with the perfect balance of sugar and lemon juice.
Her lemonade reminded me of how a former friend, Tina (who I called Auntie), used to make hers. They inspired my own lemonade recipe, and later I discovered a strawberry lemonade that I truly adored — from Chick-fil-A.
I remember the first time I tried it after stopping by with my mom. That first sip hooked me: it was cool, refreshing, and you could see the strawberry flesh in the drink. The syrup they use is rich and sweet. Now I almost order the drink every time — I look forward to it more than the food sometimes. So yes, you can blame Chick-fil-A for the inspiration.
What to love about this recipe:
- Easy to make: Blend the strawberries with water to make strawberry juice, squeeze the lemons, simmer the strawberry juice briefly, and combine all the ingredients.
- Crowd-pleaser: Strawberry lemonade is familiar and approachable — most people enjoy it, so it’s a safe pick for gatherings.
- Quick: The recipe doesn’t take long, and it requires minimal hands-on effort.
What you need:
- Lemons: Fresh lemons for juice. If possible, choose unsullied fruit and remove any bruised spots.
- Strawberries: Fresh or frozen strawberries both work. Use your preferred variety.
- Strawberry syrup: A strawberry puree–infused syrup adds concentrated strawberry flavor. Use it to control sweetness and deepen the strawberry taste.
- White sugar: Use a quality white sugar; since the recipe has few ingredients, each one shows through.
- Spring water: Use good-tasting spring or bottled water. Avoid tap water if your tap water affects the flavor.
Pink vs Strawberry Lemonade
There’s a common confusion between pink lemonade and strawberry lemonade. They’re not always the same.
- Strawberry lemonade: Always made with strawberries or strawberry flavoring, giving the drink both the pink hue and strawberry taste.
- Pink lemonade: Sometimes regular lemonade colored pink with food coloring, and other times it includes strawberry flavoring. You often won’t know which until you taste it.
Cleaning and preparing the fruit
Wash fruit thoroughly. Options include water alone, water with baking soda, or water with a splash of vinegar. I like a baking soda and water soak for 10–20 minutes, then rub each piece and rinse well.
Even though you only use lemon juice, washing the exterior prevents dirt and bacteria from transferring from the peel to the juice when you cut the lemon. Trim away any bruised areas.
How to make strawberry Lemonade
- Remove the leafy calyx from the strawberries.
- Add the strawberries and 1 quart of water to a blender and pulse for about 30 seconds.
- Place a medium pot over high heat.
- Pour the blended strawberry juice into the pot through a strainer and simmer for 10 minutes.
- Scoop off any foam that rises to the top.
- Allow the strawberry juice to cool completely.
- Meanwhile, halve and juice the lemons using a citrus juicer, removing any seeds.
- In a large pitcher, combine the lemon juice, sugar, and strawberry syrup.
- Pour in the chilled strawberry juice and add the remaining three quarts of water. Stir well to dissolve the sugar and blend flavors.
- Slice a few lemon peelings or wedges and add to the pitcher for aroma and presentation.
- Refrigerate the lemonade until thoroughly chilled before serving.
Tips for best results:
- Use peelings sparingly: A little lemon peel can add fragrance, but don’t add too much — you want a balanced strawberry and lemon flavor.
- Make ahead: Prepare the lemonade about 8 hours before serving when possible. Letting the flavors meld in the refrigerator improves the taste.
Tools:
- Pitcher: Use a large gallon-size pitcher for easy serving.
- Knife: A sharp knife makes slicing lemons and trimming strawberries simple.
- Citrus juicer: Extracts the most juice with the least effort.
- Blender: For making the strawberry juice.
- Saucepan: To simmer the strawberry juice briefly.
- Large spoon: For mixing the lemonade in the pitcher.
Ingredients
- 1 lb fresh strawberries
- 1 cup lemon juice
- 1 gallon spring water
- 1/2 cup strawberry syrup
- 4 cups sugar
Instructions
- Remove the leafy calyx from the strawberries.
- Add strawberries and one quart of water to the blender and pulse for 30 seconds.
- Place a medium pot over high heat.
- Pour the blended juice through a strainer into the pot and simmer for 10 minutes.
- Skim off any foam from the surface.
- Let the strawberry juice chill completely.
- Half and juice the lemons, removing seeds.
- Combine lemon juice, sugar, and strawberry syrup in a pitcher.
- Add the chilled strawberry juice and the remaining three quarts of water; stir well.
- Add sliced lemon peels or wedges to the pitcher for flavor and garnish.
- Refrigerate until cold before serving.
Give this strawberry lemonade a try and let me know how it turns out. If you enjoy it, share the recipe with friends and family.
Enjoy — later!
PBJ~
