Why You’ll Love Strawberry Lemonade Recipe

It’s easy to pull together—only about 15 minutes of active time (10 min prep + 5 min cook) plus chilling.
Uses fresh strawberries and lemons for vibrant natural flavor and color.
No artificial powders or mixes—just real fruit, sugar and water.
Easy to adjust sweetness and strength to your taste.
Great for gathering, parties, or a simple treat at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ pound fresh strawberries, stems removed
1½ cups granulated sugar
4½–5 cups water, divided
1½ cups fresh‑squeezed lemon juice

Directions

Rinse and hull the strawberries. Use a blender or food processor to puree the strawberries. If you prefer a seed‑free drink, strain the puree through a fine‑mesh sieve.
In a small saucepan over medium heat, combine the granulated sugar and 2 cups of water. Bring to a simmer and stir until the sugar is fully dissolved. Remove from heat and allow the simple syrup to cool to room temperature.
Juice the lemons and strain the lemon juice through a fine‑mesh sieve into a 2‑quart (or larger) pitcher.
Add the cooled simple syrup and the strawberry puree (or strained puree) to the pitcher with the lemon juice. Stir well to combine.
Refrigerate the mixture until well chilled.
When ready to serve, add the remaining 2½ cups of cold water (or adjust more water to taste if you like it less sweet or stronger). Stir, add ice, and serve immediately.

Servings and timing

Makes about 7 cups of lemonade (approximately 7 servings).
Prep time: ~10 minutes
Cook time (for simple syrup): ~5 minutes
Total time: ~15 minutes (plus chilling time in the fridge)

Variations

Sparkling version: Swap out part or all of the cold water added in the final step with chilled sparkling water for a fizzy version.
Herb‑infused: Add a few fresh mint leaves or basil leaves into the pitcher or garnish for a herbal twist.
Berry blend: Replace or mix in other berries (blueberries, raspberries, blackberries) with the strawberries for a mixed‑berry lemonade.
Lime version: Use fresh‑squeezed lime juice instead of lemon to make strawberry limeade.
Frozen concentrate: Make the lemonade without the extra water and freeze in portions; thaw and add water or sparkling water when ready to serve.

Storage/Reheating

Store the lemonade in the refrigerator in a sealed pitcher or bottle for up to 2‑3 days.
Stir well before serving, since separation may occur.
Do not freeze the final mixture once water has been added—instead, freeze the concentrated mixture (lemon juice + simple syrup + strawberry puree) in a freezer bag and thaw when ready to use.
No reheating needed or recommended as it’s best enjoyed cold.

FAQs

What kind of strawberries should I use?

Choose fresh, ripe strawberries for the best flavor—look for bright red color, firm texture, and fragrant aroma. If out of season, you can use frozen strawberries (thawed) though the color and fresh taste may be slightly different.

Can I make this lemonade less sweet?

Yes—after combining the lemon juice, syrup and strawberry puree, taste before adding the final water. If too sweet, add more water or reduce the sugar in the syrup step.

Do I need to remove the strawberry seeds?

No—removing seeds is optional. Straining the strawberry puree through a fine‑mesh sieve will give a smoother texture, but leaving the seeds in is fine and saves a step.

How far in advance can I make it?

You can prepare the mixture (lemon juice + simple syrup + strawberry puree) and refrigerate for several hours ahead. Add the water and ice just before serving for best freshness and taste.

Can I freeze this lemonade?

You can freeze the concentrated mixture (without added water) for up to 5 months, then thaw and add water when ready to serve. Freezing the final diluted drink is less ideal as ice crystals and dilution affect texture and flavor.

Is this recipe suitable for kids?

Yes—it’s a great family‑friendly drink. Just ensure the sugar content fits your preference, and always serve chilled or with plenty of ice.

What if I don’t have a blender or food processor?

You can finely chop the strawberries and muddle them in the pitcher, though the texture will be more rustic and you may want to strain for smoother results.

Can I use bottled lemon juice instead of fresh?

While possible, using fresh‑squeezed lemon juice gives the best, bright citrus flavor. Bottled lemon juice often has preserved taste and may alter the character of the drink.

How many lemons do I need to get 1½ cups of juice?

Depending on size, about 6–8 medium lemons should produce approximately 1½ cups of fresh juice. Always strain to remove pulp and seeds.

What’s the best way to serve it?

Serve over plenty of ice, garnish with strawberry slices and lemon wheels or wedges. You can serve in a pitcher for gatherings or in individual tall glasses for casual sipping.

Conclusion

This strawberry lemonade offers a wonderful blend of sweet, juicy strawberries with crisp, tart lemon juice, making it a standout homemade drink. It’s simple, customizable to your taste, and ideal for any occasion where you want something refreshing and vibrant. Whether you’re sipping on the patio, hosting guests, or just treating yourself, this recipe delivers a cheerful drink that’s both easy to make and delightful to enjoy.