I love the flavors of Spring. The cozy heartiness of Winter’s comfort foods are giving way to the bright, sunny flavors that match the warmer days, and the world and food around us is exploding into life and color again.
Also, the Spring Holidays are the BEST. Easter! Mother’s Day! April Fool’s (<–personal favorite)! And this lemonade is the perfect drink for every brunch, lunch, and dinner you are hosting or attending. To make it April Fools compatible, simply sub ketchup for the strawberry syrup.
…that was sarcasm. Just feel like I should cover my bases here.
But my favorite part of this? Nothing is fake. It didn’t come from a can. No powder reconstituting required. The beautiful color is completely, 100% natural, with no insanely hot pink color involved. I even used Zulka sugar (not an ad, just love it), which is far less processed than the white kind while not delivering any wonky flavors.
- 1 cup fresh-squeezed lemon juice, about 6-8 lemons
- 1/2 pound fresh strawberries
- 1/2 cup white sugar
- 4-5 cups water
Pour the juice back into the pan with the sugar and bring back up to a gentle boil, cooking until the sugar has dissolved and the syrup has thickened slightly, about 5-8 minutes.While the strawberry syrup is cooking, juice 6-8 lemons until you have 1 cup of juice. Once the syrup is ready, add one cup of it to the lemon juice.Mix the juice and syrup with 3-4 cups of water. Taste is after 3 cups, and add more water 1/2 cup at a time until you like the flavor.Chill completely before serving. Garnish with small strawberries and lemons if desired.
Prep time: Cook time: Total time: Yield: 5-6 8 oz. servings