Homemade Strawberry Blush Lemonade Recipe
This strawberry lemonade is sweet, tangy, and full of fresh summer flavor, made with ripe strawberries, wildflower honey, and fresh-squeezed lemon juice. It’s quick to make, easy to sip, and the prettiest pink drink to brighten up any hot day.
Servings: 6 people
Calories: 259kcal
Equipment
- 1 Blender or Food Processor to pureee the strawberries
- 1 Small saucepan for gently heating the honey and sugar into a syrup
- 1 Large Pitcher for mixing and serving the lemonade
- 1 Citrus Juicer makes it easy to extract the fresh lemon juice
- 1 Measuring Cups and Spoons for accurate prep
Ingredients
- ¾ pound fresh strawberries about 340g, hulled
- ¾ cup wildflower honey about 177ml – we used Missouri Standard
- ¾ cup organic cane sugar about 150g – or pure cane sugar
- 5 cups water divided (1,180ml total) – 1 cup for blending, 1 for syrup, 3 cold to dilute
- 1¾ cups fresh-squeezed lemon juice about 414ml or juice from 8–10 lemons
- Optional: ½ teaspoon pure vanilla extract 2.5ml – for cozy depth
- Optional: A few fresh mint leaves – for a refreshing herbal twist
Instructions
- Blend the strawberries: Add ¾ pound of hulled fresh strawberries and 1 cup of water to a blender or food processor. Blend until completely smooth. (340g strawberries, 240ml water)
- Strain if desired: Use a fine mesh strainer to remove seeds for a silky texture. This is optional based on your preference.
- Make the syrup: In a small saucepan, combine ¾ cup honey, ¾ cup sugar, and 1 cup water. Heat over medium, stirring constantly until fully dissolved. Remove from heat to cool. (177ml honey, 150g sugar, 240ml water)
- Juice the lemons: Using a citrus juicer, squeeze 8–10 lemons until you have 1¾ cups of fresh lemon juice. (414ml)
- Mix everything together: In a large pitcher, stir together the strawberry purée, syrup, lemon juice, and 3 cups of cold water. Taste and adjust with more water if needed. (710ml water)
- Add optional flavors: Stir in ½ teaspoon vanilla or add a few mint leaves if you like.
- Chill: Refrigerate the lemonade for at least 1 hour to allow the flavors to meld.
- Serve: Pour over ice, and garnish with lemon slices, strawberries, or mint sprigs for a charming touch.
Notes
- Use fresh, ripe strawberries – The juicier the berries, the brighter and sweeter your lemonade will taste.
- Don’t skip the chill time – Letting it rest in the fridge deepens the flavor and keeps it nice and cold.
- Want it bubbly? – Replace 1–2 cups of water with sparkling water just before serving.
- Make popsicles or ice cubes – Freeze leftovers in trays or molds for a fun, cooling treat.
- Adjust sweetness to taste – Start with the full recipe, then dilute or tweak with more water or lemon as needed.
- Use quality ingredients – I used Azure Standard wildflower honey and sugarcane—it truly makes a difference in taste and color.
Nutrition
Serving: 370g | Calories: 259kcal | Carbohydrates: 69g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 13mg | Potassium: 183mg | Fiber: 1g | Sugar: 64g | Vitamin A: 11IU | Vitamin C: 61mg | Calcium: 22mg | Iron: 0.5mg