This farmhouse-style strawberry lemonade is the kind of drink that makes a slow summer afternoon feel extra special. Made with just strawberries, lemons, sugar, and water, it’s a simple recipe that’s full of fresh, bright flavor.
If you’ve already canned my homemade lemonade concentrate, you can use that as a shortcut and just add the strawberry syrup. And if fruity lemonades are your thing, be sure to try my peach lemonade, rhubarb lemonade, and fresh lilac lemonade too.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use fresh lemon juice: Bottled lemon juice won’t give you the same vibrant flavor. Freshly squeezed lemons are worth the effort here.
Strain the syrup: If you prefer a smoother lemonade, strain the strawberry syrup through a fine mesh sieve to remove seeds and pulp.
Sweeten to taste: Start with less sugar and add more if needed—especially if your strawberries are very ripe and sweet.
Chill before serving: Let the lemonade sit in the fridge for at least 30 minutes before serving so the flavors can meld and it’s perfectly cold.
Make it ahead: Both the strawberry syrup and the full lemonade can be made a day in advance. Just give it a good stir before serving.
Add herbs for a twist: Muddle in fresh mint or basil for an herbal note that pairs beautifully with the strawberries.
Use your concentrate: If you already have lemonade concentrate made, this is a great way to change it up without starting from scratch.
Double it up: This recipe doubles (or triples) easily if you’re serving a crowd or want to store some in the fridge for the week.
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Alternative Method Using Lemonade Concentrate
Already have a batch of homemade lemonade concentrate? Just make the strawberry syrup (Step 1 above), then stir it into a jar of your canned lemonade concentrate when you’re ready to serve. Add cold water to dilute according to the concentrate instructions, and enjoy a fuss-free strawberry twist.
Pair this refreshing drink with my homestead-style classic potato salad for a perfect summer picnic.
Instructions
- Make the strawberry syrup: In a saucepan, combine the strawberries, ½ cup water, and sugar. Simmer over medium heat for about 10–15 minutes, stirring occasionally, until the strawberries break down. Mash gently with a spoon and strain through a fine mesh sieve into a jar or bowl, discarding the pulp.
- Mix the lemonade: In a pitcher, combine the freshly squeezed lemon juice, strawberry syrup, and cold water. Stir well and chill. Taste and adjust sweetness if needed.
- Serve: Pour over ice and garnish with lemon slices and a few fresh strawberry slices if desired.
FAQ
Recipe Variations
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Similar Recipes
Farmhouse-Style Strawberry Lemonade
Equipment
- Saucepan To simmer the strawberries and sugar into a syrup.
- Fine-Mesh Strainer To remove strawberry pulp and seeds for a smooth drink.
- Citrus juicer: Makes squeezing lemons easier and quicker.
- Pitcher For mixing and serving the lemonade.
- Spoon or whisk: To stir everything together.
Ingredients
- 1 cup strawberries fresh or frozen, hulled
- ½ cup water
- ¾ to 1 cup sugar adjust to taste
- 1 cup freshly squeezed lemon juice about 4–6 lemons
- 4 cups cold water
Instructions
- Make the strawberry syrup: Combine strawberries, ½ cup water, and sugar in a saucepan over medium heat. Simmer for 10–15 minutes, mashing the berries slightly as they soften. Strain through a fine mesh sieve to remove seeds and pulp. Let cool.
- Mix the lemonade: In a large pitcher, stir together the fresh lemon juice, cooled strawberry syrup, and 4 cups cold water. Mix well and taste. Add more sugar or water if needed.
- Serve: Chill in the refrigerator or pour over ice. Garnish with sliced strawberries or lemon rounds if desired.
Notes
- Strawberry sweetness matters: Use ripe strawberries for best flavor—adjust sugar based on how sweet your berries are.
- Strain or don’t: Straining the syrup gives a smooth lemonade, but skipping it adds texture and fiber.
- Make ahead: Both syrup and full lemonade can be made a day ahead and stored in the fridge.
- Chill for best flavor: Let the lemonade sit in the fridge for at least 30 minutes before serving.
- Freeze it: Extra syrup or lemonade can be frozen in cubes and added to drinks later.
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