Strawberry Lemonade



Strawberry Lemonade

Yields about 1 1/2 quarts


1 pint (16 ounces) strawberries, quartered
1/2 to 3/4 cup (100-150 grams) granulated sugar
4 cups (950 ml) water
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons)


In a large skillet, place the quartered strawberries, sprinkle on 1/2 cup granulated sugar, and allow to sit for 5 minutes to begin releasing the juices. Add the 4 cups of water and bring the mixture to a boil over high heat. Reduce the heat to a simmer and cook the strawberries for about 20 minutes to release all of the flavor. Taste the juice; if it is not sweet enough, add a tablespoon of sugar at a time until it reaches your desired sweetness. Remove from heat and allow to cool until lukewarm.

In a food processor or blender, process the strawberry mixture until smooth. Strain through a fine mesh strainer and discard the solids. Add the lemon juice and refrigerate until cold before serving. If the strawberry mixture is too thick, thin it with a bit of water—you won’t sacrifice the flavor. Garnish with strawberry slices and a sprig of mint.

source : makeandtakes


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