berry refreshing

Lemonade is tricky, no?

Too sweet. Too tangy. Too tart. Too weak. Too strong.

It never seems to be just right.

But I like to push my luck (not really), so I volunteered to bring homemade strawberry lemonade to a function last week.

It'll be so summer-y and fun!

(Palm-to-forehead.)

Fortunately, this recipe was a little star! She was easy to prepare, lovely to present, and tasty to the people. Can we ask for anything more?

Strawberry Lemonade

Makes 1/2 gallon

for the simple syrup:

2 c. water

1 c. white granulated sugar

for the strawberry puree:

2 c. strawberries, hulled (I thawed frozen ones)

1 c. cold water

for the lemonade:

zest of 1 lemon

1 c. freshly squeezed lemon juice (totally used bottled, and not ashamed)

1 c. cold water

ice (I used a couple of large handfuls)

lemon slices and sliced strawberries, optional, for presentation

1. Make the simple syrup: In a saucepan over high heat, combine water and sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and allow to cool.


2. Make the strawberry puree: In a blender, pulse the strawberries and 1 cup of cold water until the mixture is pureed.


3. Make the lemonade: To a pitcher, add lemon zest, lemon juice, 1 c. cold water, and ice. Add the strawberry puree and simple syrup, and stir until well combined. Taste for sweetness and add more cold water if needed. Refrigerate to chill through, and use lemon and strawberry slices in the serving pitcher for garnish. 

* If you're finicky about pulp and the like, you can strain the lemonade after you mix it all together and before you serve it. Personally, I like it all natural. It makes it taste more authentic (since I cheated on the fresh-squeezed lemon detail.)

* This would be so fun served in chilled mason jars. I don't have the energy or space to accommodate that, but a girl can dream.

* I doubled this recipe for a gathering of around 15-16 people, which was the near-perfect amount.

Cheers, folks!