Cinnamon Free Classic Strawberry Lemonade
Bright, tangy, and deeply refreshing, this strawberry lemonade is the kind of drink that makes a hot afternoon feel like a celebration. The homemade strawberry syrup is the real star — fresh berries are simmered with sugar and water until they're soft and jammy, then strained into a silky, jewel-toned liquid that tastes nothing like the artificial stuff. Combined with real-squeezed lemon juice and cold water, the result is perfectly balanced between sweet and tart. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option — there's no spice blend, no flavored syrup from a bottle, and no hidden seasonings to second-guess. Every ingredient is straightforward and easy to verify, which makes it a stress-free choice for gatherings where you need something crowd-pleasing and worry-free. Pile the glasses high with ice, add a few strawberry slices or lemon rounds on the rim, and you've got a drink that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the strawberry syrup
- 1 cup fresh strawberries, hulled and halved
- ½ cup granulated sugar
- ½ cup water
For the lemonade
- 1 cup fresh lemon juice (from about 6–8 lemons)
- ¼ cup granulated sugar
- 4 cups cold water
For serving
- ice, for serving
- fresh strawberry slices or lemon rounds, for garnish (optional)
Instructions
- 1
Combine the strawberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the strawberries soften and release their juices, about 5–7 minutes.
- 2
Remove the pan from the heat and let the syrup cool for 5 minutes, then pour it through a fine-mesh strainer into a bowl or measuring cup, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, about 20–25 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!