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Fresh Strawberry Lemonade

A bright, vibrant homemade lemonade packed with real strawberries and fresh lemon juice. Clean, naturally sweet, and sharply refreshing — classic strawberry lemonade with pure fruit flavor and no artificial heaviness.

fresh strawberry lemonade with ice, lemon slices, and ripe strawberries

Prep Time : 15 min

Cook Time : 15 min

Servings : 8

Prep Time :

15 min

Cook Time :

15 min

Servings :

8

Ingredients

Strawberry Lemonade

• ⅔ cup (130 g) white sugar


• 1 cup (240 ml) water


• 4 cups fresh strawberries (about 550–600 g), cubed


• 6 medium lemons, freshly squeezed


• 5 cups (1.2 L) ice-cold water


• 1 tsp fresh lemon zest (yellow part only)


• Pinch of fine sea salt (about ⅛ tsp)

To Serve 

•  Ice


• Lemon slices


• Fresh sliced strawberries

Directions

  1. Make the Strawberry Syrup
     In a medium saucepan, combine the sugar, water, and cubed strawberries.
    Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 12–15 minutes, until the strawberries are very soft but not breaking down.
    During the last 5 minutes, add the lemon zest to infuse the syrup with citrus aroma.
  2. Strain the Syrup
     Remove from heat and strain through a fine-mesh sieve.
    Press gently — do not force pulp through the sieve.
    Discard the strawberry solids and let the syrup cool completely.
  3. Juice the Lemons
     While the syrup cools, juice the lemons until you have about 1 to 1¼ cups (240–300 ml) of fresh lemon juice. Remove any seeds.
  4. Assemble the Lemonade
     In a large pitcher, combine the cooled strawberry syrup, lemon juice, and ice-cold water.
    Add the pinch of fine sea salt to sharpen the fruit flavor.
    Stir well. If needed, adjust with a small amount of extra syrup or lemon juice — avoid adding plain sugar directly.
  5. Chill
     Refrigerate for 1–2 hours until fully chilled.
  6. Serve
     Fill glasses with ice, pour over the strawberry lemonade, and garnish with lemon slices and fresh strawberry slices.

*Notes : 

  • Fully ripe strawberries are essential — underripe berries will taste flat.
  • Lemon zest should be yellow only; white pith adds bitterness.
  • The salt won’t taste salty — it sharpens sweetness and acidity.
  • Keeps well refrigerated for up to 48 hours.

Nutrition Facts 

( per ~200 ml serving )

Calories

~115 kcal

Protein

 0 g

Fat

0 g

Carbs

~29 g

Calories

~115 kcal

Protein

 0 g

Fat

0 g

Carbs

~29 g

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fresh strawberry lemonade with ice, lemon slices, and ripe strawberries

Fresh Strawberry Lemonade

A bright, vibrant homemade lemonade packed with real strawberries and fresh lemon juice. Clean, naturally sweet, and sharply refreshing — classic strawberry lemonade with pure fruit flavor and no artificial heaviness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Drinks
Calories: 115
Ingredients Method Notes

Ingredients
  

STRAWBERRY LEMONADE
  • 130 g white sugar
  • 240 ml water
  • 550-600 g fresh strawberries cubed
  • 6 item medium lemons freshly squeezed
  • 1.2 L ice-cold water
  • 1 tsp fresh lemon zest yellow part only
  • 0.125 tsp fine sea salt pinch
TO SERVE
  • item ice
  • item lemon slices
  • item fresh sliced strawberries

Method
 

  1. In a medium saucepan, combine the sugar, water, and cubed strawberries. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 12–15 minutes, until the strawberries are very soft but not breaking down. During the last 5 minutes, add the lemon zest to infuse the syrup with citrus aroma.
  2. Remove from heat and strain through a fine-mesh sieve. Press gently — do not force pulp through the sieve. Discard the strawberry solids and let the syrup cool completely.
  3. While the syrup cools, juice the lemons until you have about 1 to 1¼ cups (240–300 ml) of fresh lemon juice. Remove any seeds.
  4. In a large pitcher, combine the cooled strawberry syrup, lemon juice, and ice-cold water. Add the pinch of fine sea salt to sharpen the fruit flavor. Stir well. If needed, adjust with a small amount of extra syrup or lemon juice — avoid adding plain sugar directly.
  5. Refrigerate for 1–2 hours until fully chilled.
  6. Fill glasses with ice, pour over the strawberry lemonade, and garnish with lemon slices and fresh strawberry slices.

Notes

  • Fully ripe strawberries are essential — underripe berries will taste flat.
  • Lemon zest should be yellow only; white pith adds bitterness.
  • The salt won’t taste salty — it sharpens sweetness and acidity.
  • Keeps well refrigerated for up to 48 hours.