I want to make it clear up front that I don’t think we, this site, or even the Internet are necessarily needs a new lemonade recipe. I covered the lemonade pink picnic (with any bay of your choice), with watermelonwith cucumberwith maple syrup and bourbonand even lime and mint. But the thing I encountered when my children left me, once again, with a basket of overpriced strawberries on their last legs – fruit they had asked me to buy but had mysteriously lost interest in eating when presented to them for breakfast – and decided to turn the strawberries into a strawberry drink, so to speak, because every lemonade recipe I’ve ever posted contains steps that I didn’t want to do.
It’s like making lemon juice, which involves straining out the seeds and pulp. Make a simple syrup, which must be heated in a saucepan and cooled for later use. And any added fresh fruits or vegetables should also be blended and strained, which brings us to three separate processes. Are they hard? No, but they’re not lazy and they are – lazy in a good way. Lazy as a lazy hardly a recipe.
Everything goes through the blender. Everything is blitzed and tense at the same time. And I’ve never tasted a more delicious and nuanced strawberry lemonade in my entire life. It’s crisp and intensely flavorful and it tastes like cotton candy at a carnival, and the strawberry summer cake the cooling in the back of our station wagon floats in the car, and I hope you will immediately go to your kitchen and find out for yourself.
Previously
6 months ago: Garlic Butter Green Angel Hair
1 year ago: Chocolate chip muffin
1 year ago: Classic Shortbread, Quick and easy salsaAnd Cinnamon twist buns
2 years ago : Rhubarb Cordial
3 years ago : Ginger Braised Meatballs in Coconut Broth
4 years ago: Triple cream coconut tart
5 years ago: pistachio cake And A very good jar of chickpeas
6 years ago: Potato pizza, even better, Carrot and Tahini Muffins And Skillet Chicken Tikka
He is 7 years old: Strawberry Rhubarb Soda Syrup, Toasts au gratin with artichokes And Maple pudding cake
8 years ago: Lamb meatballs with feta and lemon
9 years ago: Ramp pizza And Panna Cotta with yogurt, walnuts and honey
10 years ago: Garlic broccoli rabe pasta, Classic ice cream sandwiches And Cinnamon French Toast
11 years ago: Heavenly Chocolate Cake Roll And Crispy Potato Roast
12 years ago: Spicy and tangy breast
13 years ago: Raisins marinated in cinnamon and black pepper And Buttermilk ice cream
14 years ago: Fork mashed purple potatoes, Whole Wheat Apple MuffinsAnd Caramelized shallots
15 years ago: Black bean confetti salad And Margarita Cookies And Chicken with tequila and lime
Easy Strawberry Lemonade
- 4 large lemons (mine was 4 1/2 ounces each), plus a few slices for garnish
- 1 pound (455 grams) fresh strawberries, plus a few extra berries for garnish
- 1/3 cup (65 grams) granulated sugar
- 2 to 3 cups of water
- Ice
Cut the skin, including the outer white skin, off your lemons and cut the lemons into chunks. Don’t worry about the seeds. Hull your strawberries. Combine the lemon chunks, strawberries, sugar, and first two cups of water in your blender and blend until you have a coarse puree. Pour into a colander to remove the seeds. The lemonade will be very strong at this point and you can add as many remaining cups of water as you like, or all of it, depending on your taste. Fill the glasses with ice cubes, pour the lemonade over them and garnish with slices of additional berries and/or lemon. This lemonade is also delicious with a touch of seltzer, if you like it fizzy.
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