This strawberry lemonade is made with fresh strawberries, lemon juice, and honey for a bright, refreshing summer drink. It takes about 20 minutes to pull together before chilling.
The full pitcher keeps well in the fridge for up to 7 days, making it perfect for porch afternoons, backyard gatherings, or any warm day when you want something cold and homemade ready to pour.
If you love fresh strawberries, you might also enjoy Strawberry Cheesecake Popsicles and Whipped Strawberry Cream Cheese.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Instructions
- Blend the strawberries – Add the hulled fresh strawberries and 1 cup of water to a blender. Blend until completely smooth.
- Strain the puree(*optional) – Pour through a fine mesh strainer, (optional if you want a smoother lemonade), pressing gently to get all the juice out. Skip if you prefer a bit of texture.
- Make the syrup – In a small saucepan, combine the honey, cane sugar, and 1 cup of water. Heat over medium, stirring constantly, until fully dissolved into a smooth syrup.
- Cool the syrup – Remove from heat and let sit for 5 to 10 minutes before combining with the lemon juice.
- Juice the lemons – Squeeze 8 to 10 lemons to get 1¾ cups of fresh lemon juice.
- Mix it all together – In a large pitcher, stir together the strawberry puree, cooled syrup, lemon juice, and 3 cups of cold water. Taste and add more water if you want it lighter.
- Add the extras – Stir in the vanilla extract or add fresh mint leaves if using.
- Chill – Refrigerate for at least 1 hour to let the flavors come together.
- Serve – Pour over ice and garnish with a lemon slice, fresh strawberry, or mint sprig. Mason jars make it extra pretty.
Recipe Tips
Let the syrup cool before mixing – Adding hot syrup to the lemon juice can dull the bright citrus flavor, so give it a few minutes to cool first.
Use ripe, sweet strawberries – The fresher and juicier your berries, the more vibrant and flavorful your lemonade will taste.
Dissolve the sugar completely – Stir the honey and sugar mixture until everything melts into a smooth syrup. This prevents any grainy texture in your finished lemonade.
Adjust the water to your taste – For a bolder flavor, use less water. For a lighter, more refreshing sip, add a little more until it’s just right.
Chill thoroughly before serving – A full hour in the fridge makes a noticeable difference in how refreshing and flavorful each glass tastes.
Strain for smoother texture – This step is optional, but straining the strawberry puree removes seeds and creates a silkier, more delicate drink.
Freezing & Storage
- Refrigerate in a sealed pitcher – Store leftover lemonade in the fridge for up to 7 days. It stays fresh and flavorful when kept cold and covered.
- Stir before serving – Natural separation may happen after sitting. Just give the pitcher a gentle stir or swirl to bring it back together.
- Freeze into lemonade cubes – Pour extra lemonade into ice cube trays and freeze. Use them in future drinks without diluting the flavor.
- Make popsicles – Pour the lemonade into popsicle molds for a fun frozen treat. Kids love these on hot summer days.
- Thaw and use later – Frozen lemonade cubes can thaw in the fridge, then stir well before serving for the best taste.
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More StrawberryRecipes from the Cottage
Strawberry Lemonade Recipe
Equipment
- 1 Blender or Food Processor
- 1 Small saucepan
- 1 Large Pitcher
- 1 Citrus Juicer
- 1 Measuring Cups and Spoons
Ingredients
- ¾ cup fresh strawberries 340 grams, hulled
- ¾ cup honey 255 grams
- ¾ cup organic cane sugar 150 grams
- 5 cups water 1180 grams, divided (1 cup for blending, 1 cup for syrup, 3 cups cold for diluting)
- 1 ¾ cups fresh squeezed lemon juice 414 grams
- ½ teaspoon pure vanilla extract 2.5 grams, optional
- Fresh mint leaves optional
Instructions
- Blend the strawberries – Add the hulled fresh strawberries and 1 cup of water to a blender. Blend until completely smooth.
- Strain the puree – Pour through a fine mesh strainer, pressing gently to get all the juice out. Skip if you prefer a bit of texture.
- Make the syrup – In a small saucepan, combine the honey, cane sugar, and 1 cup of water. Heat over medium, stirring constantly, until fully dissolved into a smooth syrup.
- Cool the syrup – Remove from heat and let sit for 5 to 10 minutes before combining with the lemon juice.
- Juice the lemons – Squeeze 8 to 10 lemons to get 1¾ cups of fresh lemon juice.
- Mix it all together – In a large pitcher, stir together the strawberry puree, cooled syrup, lemon juice, and 3 cups of cold water. Taste and add more water if you want it lighter.
- Add the extras – Stir in the vanilla extract or add fresh mint leaves if using.
- Chill – Refrigerate for at least 1 hour to let the flavors come together.
- Serve – Pour over ice and garnish with a lemon slice, fresh strawberry, or mint sprig. Mason jars make it extra pretty.
Notes
Nutrition
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
