I’m sharing an easy frozen strawberry lemonade that flips the classic into a bright Strawberry Refresher Drink with a surprising twist you’ll want to learn about.

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I always keep a stash of frozen strawberries in the freezer, and when the heat hits I reach for them and a jug of freshly squeezed lemon juice. This Easy Frozen Strawberry Lemonade is the kind of drink that makes you stop scrolling, it’s bright, kinda tangy, and somehow foolproof.

I love that it sits between Summer Frozen Drinks Nonalcoholic and a Strawberry Refresher Drink, perfect for backyard chaos or a lazy afternoon. I won’t over promise, but there are little tricks I use to make it feel special, and yeah, it’s dangerously easy, you might make it daily.

Ingredients

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Frozen strawberries: loaded with vitamin C and fiber, boost color and natural summery sweetness
Fresh lemon juice: intense tang, rich in vitamin C, cuts sweetness, makes drink lively
Simple syrup or sugar: adds sweet carbohydrate calories, balances tartness, easy to adjust sweetness
Cold water: thins concentrate, controls strength and sweetness, keeps final texture smooth and sippable
Ice: makes it frosty and thick, chills rapidly, can dilute flavor if used too much
Lemon slices and fresh mint: brighten aroma and appearance, tiny flavor lift without adding sugar

Ingredient Quantities

3 cups frozen strawberries, hulled, unsweetend

1 cup freshly squeezed lemon juice (about 4 to 6 lemons)

3/4 cup simple syrup (or 3/4 cup granulated sugar)

1/2 to 1 cup cold water

2 cups ice, optional

lemon slices and fresh mint for garnish, optional

How to Make this

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1. Gather everything: 3 cups frozen hulled unsweetened strawberries, 1 cup fresh lemon juice (4 to 6 lemons), 3/4 cup simple syrup (or 3/4 cup granulated sugar), 1/2 to 1 cup cold water, 2 cups ice if you want it thicker, plus lemon slices and mint for garnish.

2. If you chose granulated sugar, make a quick syrup so it blends smoothly: stir the 3/4 cup sugar into 1/2 cup hot water until dissolved, let it cool a few minutes. If you used simple syrup skip this.

3. Put the frozen strawberries, the lemon juice, and the 3/4 cup simple syrup (or your cooled sugar syrup) into a high speed blender.

4. Add 1/2 cup cold water to start, then pulse a few times to break up the berries so the blender doesnt stall.

5. Add the 2 cups ice now if you want a slushier texture, or hold back the ice and add more cold water instead if you want it looser. Use the remaining water to reach the thickness you like, up to 1 cup total.

6. Blend on high until smooth, about 30 to 60 seconds, stopping once or twice to scrape down the sides and push fruit into the blades if needed.

7. Taste and adjust: add a little more simple syrup if too tart, or a splash more water or ice if too sweet or thick. If you dont want seeds or pulp, pour through a fine mesh strainer into a pitcher.

8. Serve immediately in chilled glasses with lemon slices and fresh mint for garnish. It tastes best right away, but you can keep leftovers in the fridge for a few hours and re-blend before serving if it separates.

Equipment Needed

1. High speed blender, powerful enough to crush frozen strawberries so it wont stall
2. Measuring cups and spoons for the 3 cups fruit, 3/4 cup syrup and water
3. Citrus juicer or hand reamer to get about 1 cup lemon juice, or just squeeze by hand
4. Pitcher or large measuring jug to blend into and to serve from if you strain
5. Fine mesh strainer and a rubber spatula to press out seeds and pulp for a smooth drink
6. Knife and cutting board for slicing lemons and trimming frozen bits
7. Ice scoop or large spoon and a 2 cup measure for ice and checking thickness
8. Chilled serving glasses, straws or small spoons and a small bowl for lemon slices and mint

FAQ

Q: Can I use fresh strawberries instead of frozen? A: Yes you can, but for a thick, slushy texture freeze them first or add extra ice when blending. Using fresh will give a thinner drink unless you chill or freeze some of it.

Q: I only have granulated sugar, is that okay? A: Totally fine. Make a quick simple syrup by dissolving the sugar in equal parts warm water, cool it, then use. If you just toss granulated sugar in the blender you might get a little grit unless it dissolves fully.

Q: How do I make it less sweet or more tart? A: Add more lemon juice for tartness, or add more water or ice to dilute sweetness. Taste as you go, a little lemon at a time is best so you dont overdo it.

Q: Can I make this ahead and store it? A: Yes, blend then freeze in a sealed container. Thaw in the fridge and re-blend before serving. Leftovers in the fridge will separate, just stir or blend again.

Q: My drink is too thick or too thin, how do I fix it? A: If too thick add a splash of cold water or lemon juice and blend again. If too thin add more frozen strawberries or ice and blend until you hit the texture you want.

Q: Want an adult version, what booze works best? A: Vodka and light rum both work great. Add 1 to 2 ounces per serving, blend briefly so it mixes but doesnt melt all the ice. Taste and adjust.

Easy Frozen Strawberry Lemonade Recipe Substitutions and Variations

Frozen strawberries: swap for 3 cups frozen raspberries or mixed berries, same volume. Raspberries are tarter so you might want a touch more sweetener, or use 3 cups fresh strawberries plus about 1 cup ice to get the slushy texture.
Freshly squeezed lemon juice: use 1 cup bottled lemon juice if you dont have fresh, or 3/4 to 1 cup fresh lime juice for a brighter, tangy twist, just taste and adjust sugar.
3/4 cup simple syrup or granulated sugar: replace with 2/3 to 3/4 cup honey or agave syrup, or 3/4 cup maple syrup for a deeper flavor. Liquid sweeteners may thin the drink a bit so dilute less or add more ice/frozen fruit.
1/2 to 1 cup cold water (or 2 cups ice): use 1/2 to 1 cup sparkling water for fizz, or coconut water for subtle sweetness, or skip extra water and add 1 cup extra ice or frozen fruit for a thicker, creamier slush.

Pro Tips

1. Start with the strawberries just a little thawed not rock hard so your blender doesnt stall, and use quick short pulses at first to break them up before going full speed — this saves your motor and gives a smoother blend.

2. Freeze some of the lemon juice or make strawberry ice cubes ahead of time so the drink stays icy without getting watered down, plus it makes the flavor pop longer.

3. If you must use granulated sugar, dissolve it in a little hot water first so the final drink isnt grainy; also a tiny pinch of salt makes the sweetness and lemon sing without making it taste salty.

4. For a silky, seed-free finish push the blended mix through a fine mesh strainer or cheesecloth, then re-blend the strained liquid with a few ice cubes if you want it thicker.

Easy Frozen Strawberry Lemonade Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm sharing an easy frozen strawberry lemonade that flips the classic into a bright Strawberry Refresher Drink with a surprising twist you'll want to learn about.

Servings

servings

Calories

131

kcal

Equipment: 1. High speed blender, powerful enough to crush frozen strawberries so it wont stall
2. Measuring cups and spoons for the 3 cups fruit, 3/4 cup syrup and water
3. Citrus juicer or hand reamer to get about 1 cup lemon juice, or just squeeze by hand
4. Pitcher or large measuring jug to blend into and to serve from if you strain
5. Fine mesh strainer and a rubber spatula to press out seeds and pulp for a smooth drink
6. Knife and cutting board for slicing lemons and trimming frozen bits
7. Ice scoop or large spoon and a 2 cup measure for ice and checking thickness
8. Chilled serving glasses, straws or small spoons and a small bowl for lemon slices and mint

Ingredients

3 cups frozen strawberries, hulled, unsweetend
1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
3/4 cup simple syrup (or 3/4 cup granulated sugar)
1/2 to 1 cup cold water
2 cups ice, optional
lemon slices and fresh mint for garnish, optional

Directions

Gather everything: 3 cups frozen hulled unsweetened strawberries, 1 cup fresh lemon juice (4 to 6 lemons), 3/4 cup simple syrup (or 3/4 cup granulated sugar), 1/2 to 1 cup cold water, 2 cups ice if you want it thicker, plus lemon slices and mint for garnish.
If you chose granulated sugar, make a quick syrup so it blends smoothly: stir the 3/4 cup sugar into 1/2 cup hot water until dissolved, let it cool a few minutes. If you used simple syrup skip this.
Put the frozen strawberries, the lemon juice, and the 3/4 cup simple syrup (or your cooled sugar syrup) into a high speed blender.
Add 1/2 cup cold water to start, then pulse a few times to break up the berries so the blender doesnt stall.
Add the 2 cups ice now if you want a slushier texture, or hold back the ice and add more cold water instead if you want it looser. Use the remaining water to reach the thickness you like, up to 1 cup total.
Blend on high until smooth, about 30 to 60 seconds, stopping once or twice to scrape down the sides and push fruit into the blades if needed.
Taste and adjust: add a little more simple syrup if too tart, or a splash more water or ice if too sweet or thick. If you dont want seeds or pulp, pour through a fine mesh strainer into a pitcher.
Serve immediately in chilled glasses with lemon slices and fresh mint for garnish. It tastes best right away, but you can keep leftovers in the fridge for a few hours and re-blend before serving if it separates.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.