I’m all for convenience but is almost a sin to make some things out of a can. Strawberry lemonade is one of them. If you have ever stirred a powder and called it lemonade, you are forgiven. Turn the other way and enjoy summer the way it should be enjoyed, with sin-free strawberry lemonade made for realz. The teenagers in my town call this “crack juice” because they can’t stop drinking it once they start. They are addicted and I’m sure their moms will appreciate my finally finding the time to blog this lemonade in its natural form.
- 12 cups water
- 3 cups sugar
- Zest & juice of 6 lemons
- 8 cups strawberries, fresh or frozen, hulled
This is best when made a day in advance so that it has plenty of time to chill. Start by placing water in a pot to boil.
Stir in sugar. Lightly boil and stir water until sugar is dissolved.
Next, add the zest of the lemons into the water which has now become a simple syrup. Don’t grate the whites of the lemons, just the outer yellow zest. The white stuff is bitter.
Next, cut the lemons in half and juice each of them into the water. Don’t worry about the seeds or zest, we’ll be straining the lemonade later so it’s okay they’re in the pot.
Fill blender with strawberries.
Using a food processor, blend berries until like a chunky jam or even smoother.
Add blended strawberries into the pot of lemonade.
Stir and allow to simmer for a few minutes.
Allow lemonade to cool to room temp so that it is easier to pour. Then pour through a strainer to remove all seeds, pulp, and berry pieces.
A spoon is helpful to free strainer up a little bit. The larger the strainer, the easier this is to do. I have to rinse my strainer out often as it gets clogged up & stops working. A larger strainer is best.
Allow to cool to room temp and then chill in the refrigerator.
For large parties, I love to put the homemade lemonade into canning jars with plastic lids and serve out of a large, old-fashioned tub filled with ice. This makes every party better.