American
Fresh Strawberry Lemonade
Macerated strawberries are strained into fresh lemon juice for a vivid pink drink with real berry aroma, bright acidity, and a clean finish free of seedy purée.
8 servings · 22 minutes prep · 5 minutes cook
Ingredients
Strawberry Base
- 1 1/2 pounds ripe strawberries, rinsed under cool running water, dried, then hulled
- 1/4 cup granulated sugar
- a small pinch Diamond Crystal kosher salt
Light Syrup
- 3/4 cup granulated sugar
- 3/4 cup water
Lemonade
- 1 1/4 cups fresh lemon juice
- 4 1/2 cups cold water
- 4 cups ice, for serving
- 4 small strawberries, halved for garnish, optional
Directions
Macerate and Strain the Berries
- Quarter the strawberries, toss with the sugar and salt, and stand 20 minutes, until glossy and juicy.
- Mash, then blend only until fluid, about 20 seconds. Pass through a fine-mesh strainer, pressing gently; discard the seeds and foam.
Make the Adjustable Syrup
- Bring the sugar and water to a simmer, stirring until clear. Cool, then refrigerate at least 30 minutes.
Balance the Pitcher
- Combine the strained strawberry base, lemon juice, cold water, and 1 cup chilled syrup in a pitcher. Chill and taste; add remaining syrup by tablespoons only as needed.
- Stir just before serving. Divide the ice among eight glasses, pour, and add optional strawberry halves. Refrigerate the pitcher promptly at 40°F (4°C) or below, stir before each round of serving, keep ice in individual glasses only, and use within 24 hours.
