It’s time for another strawberry post! If you’ve followed along on Facebook, Mike went strawberry picking and picked about 10 pounds of strawberries. Then I went strawberry picking and picked 10 more pounds! We were overwhelmed by strawberries (in a good way!) and I needed to come up with some fun ways to incorporate them into recipes. First up was the strawberry cake I posted about earlier this week. Then came this strawberry lemonade.
I have to say, lemonade is a lot of work to make, but the end result sure is worth it. I’m pretty sure this is the best lemonade I’ve ever tasted! (Although, it does have a rival in the peach lemonade I made last year – that stuff was amazing as well). I got the recipe from Food Network Magazine, and they claim that this is exactly what Red Robin’s famous freckled lemonade tastes like! I haven’t had their freckled lemonade before, but I can tell you that this version is delicious. I don’t think I’ll be making this weekly, or anything like that (my arm was tired from juicing all those lemons!), but for a picnic or cookout, or for a start of summer treat, this recipe is perfect.
Zest of 1 lemon
2 cups sugar
2 cups chopped hulled strawberries
2 cups fresh lemon juice (from about 10 large lemons)
1/4 tsp salt
Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves. Let cool to room temperature.
Make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture, reserving the strawberry syrup and strawberries separately.
Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 Tbsp strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.
*Note: After making 2 glasses this way and taking pictures, I just dumped the rest of the strawberry syrup into the lemonade pitcher, added a little extra cold water (to taste) and refrigerated it. It tasted great for days!
Food Network Magazine, May 2012