Eggless Classic Strawberry Lemonade
Bright, tangy, and flushed with the color of summer, this strawberry lemonade is the kind of drink that makes people ask for the recipe before they've even finished their glass. The secret is a quick homemade strawberry syrup — fresh berries simmered with sugar and water until they're soft and jammy, then strained into a silky, deeply flavored liquid that store-bought versions simply can't match. That syrup gets stirred into freshly squeezed lemon juice and cold water, creating a balance of sweet and tart that feels genuinely refreshing rather than cloying. Since lemonade is naturally free of eggs, there's nothing to swap or substitute here — just clean, simple ingredients doing exactly what they're supposed to do. It's endlessly easy to scale up for a crowd, and the optional garnish of fresh strawberry slices or lemon rounds makes it look like something you'd pay twelve dollars for at a rooftop bar. Make a big pitcher and keep it in the fridge — it disappears faster than you'd expect.
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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.
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