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I tested multiple strawberry lemonade variations to get this just right. Most recipes use a 1:1 simple syrup, but I found that made the lemonade too sweet and overpowering.
My version dials it back to let the lemons shine—bright, refreshing, and balanced with real strawberry puree (strained for a smooth finish). It’s the kind of recipe that looks fancy, tastes incredible, and actually delivers.
After years of developing and testing dessert recipes, I’ve learned that balance is everything – especially in something as simple as lemonade. When creating this strawberry lemonade, I applied the same tested, intentional approach I use for every recipe.
I started with the classic base: lemon juice, water, and sugar. Most recipes rely on a 1:1 simple syrup ratio (equal parts sugar and water), but I found that version overly sweet and overpowering – it masked the natural lemon flavor instead of complementing it.
So I adjusted the ratios through multiple rounds of testing, scaling back the sugar to let the lemons shine without making the drink too tart. The result? A lemonade that actually tastes like real lemonade – bright, fresh, and not cloyingly sweet. The strawberry puree adds natural sweetness and a gorgeous pink hue, without turning the drink into fruit punch.
I also tested both strained and unstrained strawberry puree. Straining takes a little more effort (hello, elbow grease!), but it’s worth it.
Pressing the puree through a fine mesh sieve gives the lemonade a smooth, polished texture and lets the bold citrus and berry flavors come through cleanly. Whether you’re sipping this poolside or serving it at a party, you can trust that this recipe delivers fresh, real flavor – because it was built that way on purpose.
What You’ll Need:
Just a few simple ingredients, combined using the right method, makes the best strawberry lemonade! Keep reading for the full recipe in the recipe card below. Here is a summary of what you’ll need:
- Water
- Granulated sugar
- Freshly squeezed lemon juice
- Fresh strawberries
How to Make Homemade Strawberry Lemonade
My easy strawberry lemonade recipe uses my tried and true methods to create a fun drink perfect for a hot summer day. Follow easy steps:
- Make the simple syrup: In a small saucepan, combine 1 cup water and ¾ cup granulated sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves. The mixture will go from cloudy to clear once the sugar has dissolved. This takes about 2-3 minutes. Remove from heat and let cool.
- Juice lemons: While the syrup cools, squeeze enough lemons to get 1 cup of fresh lemon juice. Strain through a mesh sieve to remove seeds and pulp.
- Make strawberry puree: Hull the strawberries, then blend or puree them until smooth. Pour the puree through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. You should end up with about ¾ cup of strained strawberry puree. This part takes a little elbow grease, especially with a fine mesh sieve, but it’s worth it! If you don’t mind seeds and a more rustic texture, you can skip straining the strawberry puree and add it straight to the lemonade.
- Combine ingredients: In a large pitcher, stir together the cooled simple syrup, lemon juice, strawberry puree, and 5 cups of cold water. Give it a taste—add more water for a lighter flavor, or more lemon juice if you like it tart.
Variations & Serving Suggestions
This is a great summer recipe that is also easy to customize. Try these other lemonade flavors:
You can also upgrade your strawberry lemonade by serving it in different ways. Here are some ideas:
- Garnish with a fresh strawberry slice
- Add lemon slices or wedges
- Serve over crushed ice
- Rim the glass with sugar
- Top with fresh mint leaves
- Make strawberry lemonade ice cubes
- Serve in a pitcher with fruit garnishes
Tips for the Best Strawberry Lemonade
For the best and easiest homemade strawberry lemonade, follow my pro tips:
- Juice lemons like a pro: Before juicing, give your lemons a good roll on the counter using the palm of your hand. This helps loosen the insides and makes them easier to juice. For an even bigger yield, microwave the lemons for 15–20 seconds to warm them up (heat helps release more juice).
- Opt for fresh lemon juice: That bottle of lemon juice might be convenient, but it doesn’t deliver the same flavor. Bottled juice can taste dull or slightly off, while fresh lemons offer vibrant acidity and aromatic oils. For lemonade that really shines, fresh is the way to go.
- Use ripe strawberries: Ripe strawberries will give the best strawberry flavor and be easier to work with when you press through the sieve.
- Sweeten like a pro: Mixing sugar into cold water can leave gritty bits behind. To avoid that, whip up a simple syrup by heating 3 parts sugar with 4 parts water until fully dissolved. It blends smoothly into your lemonade and gives you perfectly even sweetness in every sip.
Storing Strawberry Lemonade
This lemonade will keep well in the refrigerator for about 5 to 6 days. Just give it a quick stir before pouring, as some separation is totally normal.
Have leftovers? Pour them into ice cube trays and freeze. Those flavorful cubes are great for chilling drinks like water, tea, or even your next batch of lemonade without diluting the flavor.
More Strawberry Recipes
- Strawberry Cheesecake Ice Cream
- Strawberry Shortcake Cupcakes
- Sangria (Strawberry)
- Strawberry Jello Salad
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Strawberry Lemonade Recipe
Ingredients
- 1 cup (237ml) water
- ¾ cup (149g) granulated sugar
- 1 cup (237ml) lemon juice, freshly squeezed
- ½ pound (about 7 large) strawberries
- 5 cups (1183ml) water
Instructions
- Make the simple syrup. In a small saucepan, combine 1 cup water and ¾ cup granulated sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves. The mixture will go from cloudy to clear once the sugar has dissolved. This takes about 2-3 minutes. Remove from heat and let cool.1 cup (237ml) water, ¾ cup (149g) granulated sugar
- While the syrup cools, squeeze enough lemons to get 1 cup of fresh lemon juice. Strain through a mesh sieve to remove seeds and pulp.1 cup (237ml) lemon juice
- Hull the strawberries, then blend or puree them until smooth. Pour the puree through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. You should end up with about ¾ cup of strained strawberry puree. This part takes a little elbow grease, especially with a fine mesh sieve, but it’s worth it! If you don’t mind seeds and a more rustic texture, you can skip straining the strawberry puree and add it straight to the lemonade.½ pound (about 7 large) strawberries
- In a large pitcher, stir together the cooled simple syrup, lemon juice, strawberry puree, and 5 cups of cold water. Give it a taste—add more water for a lighter flavor, or more lemon juice if you like it tart.5 cups (1183ml) water
