Strawberry lemonade made from freshly squeezed lemon juice and fresh strawberries are a winning combination. Roast the strawberries to extract all the flavor and juice from them. Be sure you make extra, as everyone is sure to want seconds. Serve it at your next picnic or BBQ with some Double Cheeseburgers on Homemade sesame rolls.
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What do I need for Fresh Strawberry Lemonade?
This lemonade has only 3 ingredients. Fresh strawberries, fresh lemons, and simple syrup. That’s how simple it is. You will need a whole pound and a half of strawberries. No seriously, that amount of strawberries is the secret to the beautiful color and over the top fresh, bright flavor of this refreshing summertime drink. Most strawberry lemonades use way less than this recipe. You will want to wait until strawberries are in season because that is a lot of strawberries. Plus, you will need a dozen fresh lemons. The bottled juice just isn’t the same, so go all fresh.
Simple syrup is the 3rd ingredient. Yes, it is simple to make. Add equal parts of water and sugar together. Heat on medium until the sugar is dissolved, and that’s it. The simple recipe for simple syrup.
How do I Make The Strawberry Lemonade?
The roasted strawberries are the secret step. Once roasted, the berries readily release their juice. Just roast them on a sheet-pan at 350-degrees for 30 minutes. While they are roasting, juice about a dozen lemons or enough to make 2 cups of fresh lemon juice.
Blend the roasted berries into a puree – this extracts the juice from the berry. The puree can be added to the lemon juice at this point, but I like to strain out the seeds and pulp with a nut milk bag. Click here to learn what a nut milk bag is and to purchase one.
Once the strawberry juice is mixed with the lemon juice, add the simple syrup, water, and ice. Your strawberry lemonade is almost done. Take a taste and adjust with more simple syrup if it is too tart, or additional water if it is too sweet.
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- 2 cups water
- 2 cups sugar
- 2 cups lemon juice fresh-squeezed you will need about 12 lemons.
- 1½ lbs strawberries tops removed
- 2 cups simple syrup
- 4 cups water
- 3 cups ice
- Preheat oven to 350°F
- Wash the strawberries, remove their tops, and place them on a small sheet pan. Roast the strawberries in the oven at 350°F for 25 - 30 minutes. This softens them and makes it easier to separate the juice from the seeds and pulp.
- Make the simple syrup while the berries are roasting. Mix the water and sugar together. Heat on medium heat while stirring, until the sugar is dissolved. Set aside to cool.
- Juice the lemons and strain out the pulp and seeds.
- Once the berries are softened place in a blender and blend until pureed. Place the puree in a nut milk bag (click here) for link to purchase. I strain the puree through the nut-milk bag to get all the seeds and the thick pulp out. I hang the bag in the pitcher to let it drain and cool. Once it is cool enough to squeeze, squeeze the bag to extract the juice. Discard the seeds and pulp. Alternately you can use a fine-mesh strainer or several layers of cheesecloth.
- In a large pitcher, add the berry juice to the lemon juice. Add simple syrup, water, and ice. Stir to mix. Add a little more simple syrup for extra sweetness.