Raise your hand if you’re a lemonade lover! I’ve got a delicious strawberry lemonade happening on the blog today. My soon-to-be kindergartener goes crazy for lemonade so I made him a refreshing homemade version. He was digging it, for sure. I was even lucky enough to get a glass before it disappeared!
Did I mention, Lucian is going to be going to kindergarten in less than a month? I’m not sure whether I should dance or cry. He keeps telling me that he’s a big boy and I need to let him grow up. I think his dad has been whispering in his ear, what do you think?
I have quite a few bags of frozen strawberries in my freezer from this year. I tend to get overly excited while picking fresh fruit and overdo it. Luckily, everything freezers pretty well and I can use it up over a period of time. I normally hull mine and quarter them before throwing them in the freezer bag. You can use whole strawberries, but I feel like the flavor and color is easier released if they’re quartered. Maybe I’m crazy??
I just went blueberry picking after we got back from Washington D.C. I only had 30 minutes to pick and tried to con my mom into helping the hubby and myself.. butttt she’s too smart for that. She stayed at home and went picked as fast as we could. We managed to get a little over 3 lbs of blueberries which I didn’t think was too bad. Now I’m trying to figure out if I should freeze them since I have so much going on right now or throw something together. I had blueberry pie filling in mind, but I’m not committing to it yet. Do you have ideas? I’m all ears!
- 1 1/2 cups strawberries washed, hulled & quartered
- 1 1/2 cups granulated sugar
- 1 cup fresh lemon juice
- 4 cups cold water
- In a saucepan, add in the strawberries and granulated sugar. Place over medium heat and let it heat for about 13 minutes until the sugar is dissolved and a bright red syrup has formed. The strawberries will become pale and broke down.
- Strain out the strawberries and any pulp using a fine mesh strainer. Pour the syrup into a pitcher.
- Add in 1 cup of fresh lemon juice. It took 5 large lemons to equal a cup of lemon juice for me.
- Add 4 cups of cold water into the pitcher. Stir to combine.
- Refrigerate until chilled. Serve!
You could make several variations of this recipe. There’s blueberry, watermelon, raspberry and blackberry that I can think of right now. Maybe I’ll share a blueberry lemonade before summer is done, if you want to see it, let me know in the comments. I know Lucian will enjoy it. He likes the flavor of blueberries, just not the texture.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions Sheet! Join the 5000 others who are receiving our dessert newsletters and baking challenges.