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Lemonade · Strawberry

Fresh Strawberry Lemonade

8

Hands-free cooking

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Before you start

Gather your ingredients

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for fresh lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

Step 1 of 6

Heat the sugar and 1 cup water in a small saucepan, stirring, just until the sugar dissolves.

Step 2 of 6

Let the syrup cool to room temperature, or chill it.

Step 3 of 6

Blend the strawberries with the cooled syrup until completely smooth.

Step 4 of 6

Pour the strawberry mixture through a fine-mesh strainer into a pitcher, pressing with a spoon to get all the juice and leave the seeds behind.

Step 5 of 6

Stir in the lemon juice and cold water. Taste and add a little more water if you like it lighter.

Step 6 of 6

Serve over ice with sliced strawberries.

All done

Enjoy!

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Ingredients

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for fresh lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice