Think of this drink as the Elle Woods of lemonades: It’s pretty in pink, but there’s a lot going on underneath.
That’s because the recipe calls for the whole lemon! It is a well-balanced drink because the sweetness of the fresh strawberries and the tartness of the lemon juice are tempered by the bitterness of the lemon’s pith.
Like Elle, this drink is smart: It uses less sugar because it knows the sweet berries naturally balance out the sour citrus.
All you need to do is hull the berries and halve the lemons to seed them and cut into large chunks. Your blender does the rest, leaving you free to enjoy a summer day in style.
Finding the Best Fruit
This recipe is all about the fruit so making the best selections will give you the best results. Below you will find a few tips for picking lemons and strawberries so your strawberry lemonade bursts with summer in every sip.
For the lemons:
- Choose thin-skinned lemons. Lemon pith is bitter, so you want lemons that will deliver less of it.
- Thin-skinned lemons are generally smooth and easy to squeeze.
- Look for nicely rounded lemons. The nubby, pointy ends of lemons are solid pith, but if that’s all you can find, don’t sweat it. Trim the nubs to reduce the bitterness.
- Lemons that feel hard usually have more pith, which will make your lemonade more bitter.
- Wash them thoroughly under warm water to remove any wax or contaminants.
For the strawberries:
- Look for strawberries that are red all the way through. They will be the sweetest and juiciest, which will make your strawberry lemonade taste like strawberries.
- If you wind up with berries that are white in the middle, just give the lemonade a taste before you strain.
- If your berries aren’t sweet, add an extra tablespoon of sugar.
Blend and Strain the Lemonade
Any blender will work for this drink, just blitz until the fruit is uniformly pureed.
You will end up with a pulpy mixture, so be sure to strain the lemonade into your pitcher before drinking. If you’re looking for a new blender, we’ve got you covered with this guide to the best blenders.
Mix It Up
This lemonade makes a great mixer. For blended, non-alcoholic fun:
- Make it bubbly with a bit of sparkling water or lemon-lime soda.
- Blend it (again!) with frozen berries for a refreshing smoothie.
- Muddle some basil or fresh ginger and add it to the lemonade.
If you do want to add alcohol:
- Pour into a flute and top with Champagne.
- Mix with tequila and triple sec for a riff on a strawberry margarita.
- Just add vodka or gin. That’s the whole recipe.
How to Store
Store any leftover lemonade in a pitcher or sealed container in the fridge for 3 to 4 days. As the strained lemonade sits, it will separate. Give it a shake or a stir to recombine before you serve.
More Luscious Lemonade Recipes
- 2 thin-skinned lemons (3 to 3 1/2 ounces each)
- 10 ounces strawberries, hulled (about 2 cups hulled)
- 1/2 cup sugar
- 4 cups cold water, divided
- Ice, for serving
Wash, trim, and seed lemons:
Wash the lemons with warm water to remove any dirt or wax. Trim the hard stem end, cut the lemons into quarters and remove the seeds. Cut lemon quarters into chunks.
If you have thick-skinned lemons, or if the blossom end is nubby, trim it to reduce bitterness.
Add ingredients into blender:
Combine the prepared lemons, strawberries, sugar, and 2 cups of water in the carafe of a blender.
Blend on high until smooth, about 30 seconds.
Strain the lemonade:
Strain the lemonade over a pitcher using a fine-mesh sieve. Use a silicone spatula to press the pulp against the strainer and wring out the remaining juice. You could discard the pulp, if you’d like.
Add water and serve.
Add the remaining 2 cups of water to the lemonade. Stir to combine. Serve lemonade over ice.