
Bright, tangy, and flushed with the sweetest shade of pink, this homemade strawberry lemonade is the kind of drink that makes any afternoon feel like a celebration. Fresh strawberries are simmered down into a silky syrup with sugar and water, then strained smooth before being stirred into a pitcher of real-squeezed lemon juice and cold water. Every single ingredient here is clean and straightforward โ no packaged mixes, no mystery additives, and absolutely nothing derived from lupin to worry about. That matters more than it might seem, since lupin flour quietly shows up in some commercial drink mixes and flavored syrups as a filler or thickener. Making the syrup from scratch takes only a few minutes on the stovetop, and the result is so much more vibrant and fresh than anything from a bottle. Serve it over a tall glass of ice with a few strawberry slices floating on top, and it looks almost too pretty to drink โ almost.
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Learn more โ6 servings








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 5โ7 minutes.
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 20โ25 minutes.
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