Strawberry Lemonade Recipe

I used just three ingredients to make Strawberry Lemonade Popsicles with a clever twist you won’t expect.

I stumbled on this Strawberry Lemonade and it felt like a tiny summer rebellion. I love how fresh strawberries and freshly squeezed lemon juice play together, the color alone makes me grin, messy hands and all.

You’d think a drink this bold needs a truckload of fuss but nope its three ingredients and somehow it tastes way more complicated. It’s great as a Cold Snacks For Summer pick and I cant keep it to myself.

It wakes up hot afternoons, makes people ask whats in it and i always end up tasting twice

Ingredients

• Strawberries: juicy full of vitamin C and fiber, sweet and add natural color and flavor.
• Granulated sugar: pure sweetness mostly carbs, boosts flavor but adds calories and little nutrition.
• Lemon juice: tart, high in vitamin C it adds bright sourness and balances sweetness.

Ingredient Quantities

• 1 lb fresh strawberries, hulled and roughly chopped, about 4 cups
• 3/4 cup granulated sugar, more or less to taste
• 1 cup freshly squeezed lemon juice, about 4 to 6 lemons

How to Make this

1. Hull and roughly chop 1 lb strawberries, put them in a bowl so they’re ready to go.

2. Sprinkle 3/4 cup granulated sugar over the strawberries, toss to coat and let sit 20 to 30 minutes so the sugar draws out the juices.

3. Mash the strawberries with a potato masher or pulse a few times in a blender until mostly smooth, don’t overblend or it gets too foamy.

4. Pour the mash through a fine mesh sieve into a pitcher, press with a spoon to extract as much liquid as you can, discard or save the pulp for smoothies.

5. Stir in 1 cup freshly squeezed lemon juice, mix well and taste.

6. Tweak sweetness or tartness if needed, add a little more sugar or lemon juice to suit your taste, remember sugar dissolves better if the mixture is warm so stir well.

7. Dilute to your preferred strength with cold water, start with about 3 cups then add more if you want it lighter, chill or serve immediately over ice.

8. Store in the fridge up to 3 days, give it a good stir before pouring since it can separate.

Equipment Needed

1. Large mixing bowl for the strawberries to macerate in
2. Cutting board and a sharp paring knife to hull and roughly chop the berries
3. Dry measuring cups (you’ll need 3/4 cup) and a liquid measuring cup for the lemon juice
4. Potato masher or a blender (if using blender pulse a few times only)
5. Fine mesh sieve to strain the juice
6. Spoon or rubber spatula to press the mash through the sieve
7. Pitcher or large measuring jug to collect and chill the lemonade
8. Citrus juicer or reamer for squeezing about 4 to 6 lemons
9. Storage container with lid for fridge storage and a stirring spoon before serving

FAQ

Strawberry Lemonade Recipe Substitutions and Variations

• Fresh strawberries: swap with frozen strawberries (thaw and drain a bit, then mash) or use raspberries, about a 1:1 swap by volume — works great if berries are sweet enough
• Granulated sugar: use coconut sugar 1:1 for a deeper flavor, or simple syrup (equal volume) if you want it to dissolve fast
• Granulated sugar (liquid sweetener option): try honey or agave, start with about 1/2 cup honey (or 1/3 to 1/2 cup agave) for 3/4 cup sugar and taste, you might need to cut back on other liquids a tad
• Fresh lemon juice: swap with fresh lime juice or bottled lemon juice, use the same volume but taste and tweak since bottled can be milder

Pro Tips

1. Use superfine sugar or make a small simple syrup to sweeten, it dissolves way faster and keeps the drink from feeling grainy. If you heat the sugar with a little water, let it cool first before adding so you dont wilt the bright strawberry flavor.

2. Chill the blender jar or pulse by hand instead of full speed, overblending makes foam and a cloudy look, and that foam tastes kinda flat. A quick strain through a fine mesh then a squeeze with a spoon or through cheesecloth gives a cleaner, brighter juice.

3. Dont throw away the pulp, freeze it in ice cubes or mix into yogurt, smoothies, pancakes or salad dressings so nothing goes to waste and you get more strawberry value.

4. Brighten and balance the final drink with a tiny pinch of salt and a little lemon zest, not just juice, the zest keeps the aroma lively even after chilling, youll notice a much fresher taste.