High Fructose Corn Syrup Free Classic Strawberry Lemonade
Bright, fruity, and refreshingly tart, this strawberry lemonade is the kind of drink that makes any afternoon feel like a celebration. Store-bought lemonades and flavored drinks are notorious for sneaking in high fructose corn syrup, even when they look innocent on the shelf — so making your own is genuinely the smartest move. Every drop of sweetness here comes from plain granulated sugar and real fruit, nothing more. The homemade strawberry syrup is the star: fresh berries are simmered down with sugar and water until they release their gorgeous, jammy juices, then strained into a silky concentrate that swirls beautifully through the lemon base. Freshly squeezed lemon juice keeps things bright and tangy, balancing the syrup in a way that no bottled version can match. Pile the glasses high with ice, add a few strawberry slices on the rim, and you've got something that looks like it came from a fancy café — made entirely with ingredients you can trust.
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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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