Try this Easy Strawberry Lemonade recipe, or contribute your own.
- Carbohydrate 223.9552 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (2110g)
- Sodium 66.3600000080139 mg
- Sugar 223.9552 g
- Trans Fat 0 g
- Calories 867 calories
Step-by-step
- Start off by making sure that the strawberries are nice and clean, then slice them. Set the strawberries to the side.
- Next, juice about 5-6 lemons ( depends on how tangy you like you lemonade).
- Add the strawberries, and the lemon juice in a blender. Blend until liquified.
- Next pour 1 cup water into a medium sized pan, and place it over medium high heat.
- Bring the water to a low boil, the add in 1 cup of white granulated sugar.
- Whisk until the sugar completely dissolves, then remove the pan from heat, and let cool.
- Pour the strawberry and lemon juice into a large pitcher, along with 6 cups of water.
- Add in the simple syrup, and stir everything until well combined.
- Pour the lemonade in your serving pitcher with lemon & strawberry slices, and ice.
- Enjoy!
Many home cooks dump granulated sugar directly into cold citrus juice, leaving a gritty residue at the bottom of the pitcher that never fully dissolves. Sugar requires heat to break down into a liquid state properly. Heating one cup of water with one cup of sugar in a saucepan until tiny bubbles form along the edges creates a clear simple syrup. Whisking continuously ensures the grains dissolve completely before the mixture comes to a full, rolling boil. Boiling the water too long evaporates the volume and alters the sweetening ratio. Removing the pan immediately prevents scorching. The hot syrup must cool to room temperature before combining with fresh fruit juices. Pouring boiling syrup directly onto fresh strawberry puree or raw citrus juice cooks the delicate fruit proteins and dulls the vibrant flavor. Fresh lemons yield significantly more juice when rolled firmly against a clean countertop before slicing. Sifting the blended strawberries through a fine-mesh strainer removes tiny seeds that clog straws and create an unpleasant texture, though leaving them provides extra fiber. Bottled lemon juice contains stabilizing preservatives that impart a metallic tang, whereas fresh lemons provide a sharper, cleaner acidity.
