Purée the strawberries and push them through a strainer before they go in. Whole slices just sink and bruise; a strained purée turns the whole pitcher pink and puts strawberry in every sip.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cooknone
Makesabout 2 quarts
CuisineAmerican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for2quarts
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Lemons
Fresh-squeezed is the whole point — bottled juice tastes flat. About 6–8 lemons.
1 cup juicerecommended
Local / market
Strawberries
Ripe and red, puréed and strained. Fresh, local in season, or frozen and thawed.
Can you make Strawberry Lemonade ahead of time? — Partly
You can batch the mix and keep it cold, but add the ice, soda, and garnish and shake or stir to order — a made-up drink goes flat and watery if it sits.
Is Strawberry Lemonade gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Strawberry Lemonade vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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