The Recipe · No.906 · Strawberry Lemonade

Strawberry Lemonade, and where to source it

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.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cooknone
Makesabout 2 quarts
CuisineAmerican
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
No-cook
Suits
VeganGluten-free
Straight Answers
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.

Part One
The Ingredients — and where to get them
Cook for 2 quarts
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.
1 1/2 cupsrecommended
Source it →
Sugar
Dissolved into a quick syrup so it doesn't grit. Recommended to start, to taste.
3/4 cupto taste
Local / market
Cold water
To top and balance the tart. Add to taste — sparkling water works too.
5 cupsto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Make syrupWarm the sugar with 1 cup of the water, stirring until dissolved, then cool.
  2. PuréeBlend the strawberries and push through a fine strainer to remove the seeds.
  3. CombineStir the lemon juice, strawberry purée, and syrup together, then add cold water to taste and serve over ice.
Part Three
The Toolkit

Pitcher · Fine strainer

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