Strawberry Coconut Water Lemonade
Try this Strawberry Coconut Water Lemonade recipe, or contribute your own.
Try this Strawberry Coconut Water Lemonade recipe, or contribute your own.
- Carbohydrate 6.9671788032 g
- Cholesterol 0 mg
- Fat 0.272155422 g
- Fiber 1.81436948 g
- Protein 0.6078137758 g
- Saturated Fat 0.0136077711 g
- Serving Size 1 1 Serving (129g)
- Sodium 5583.0072007821 mg
- Sugar 5.1528093232 g
- Trans Fat 0.07892507238 g
- Calories 29 calories
Step-by-step
- Stir together water and sugar in a mason jar or glass bowl then microwave for 1-1/2 minutes.
- Carefully remove from microwave then stir until all the sugar has dissolved - you now have simple syrup.
- Refrigerate until completely cool - simple syrup can be made several days ahead of time.
- Combine lemon juice and strawberries in a blender then blend until very smooth.
- Stir in coconut water then simple syrup to taste (I used 1/4 cup + 2 Tablespoons of simple syrup - amount used will depend on your tastes and how sweet your strawberries are.)
- Refrigerate lemonade until ready to serve then pour into cups with ice and top with sparking water (optional) just before serving.
Fresh Lemon Juice
Fresh lemon juice anchors this beverage, demanding roughly four medium citrus fruits to yield the specified three-quarters cup. Citrus acids vary wildly by variety and ripeness, meaning tasting the fruit before juicing prevents unexpected bitterness. Rolling the lemons firmly against a countertop ruptures the internal vesicles, releasing maximum liquid without requiring specialized mechanical presses.Avoiding Common Mistakes
Home cooks frequently ruin fruit-based lemonades by failing to strain residual fruit pulp or by adding hot simple syrup directly to the blender, which cooks the strawberry puree and dulls its bright color. Chill the simple syrup completely in the refrigerator before combining it with the lemon juice. Additionally, using cold coconut water prevents premature melting of serving ice.Storage and Preparation
Simple syrup stores safely in glass jars for up to seven days under refrigeration. Fully blended lemonade bases hold well for twenty-four hours before the fruit solids begin separating from the liquid phase. Add sparkling water strictly at service time to preserve carbonation.
