I want to be clear up front that I don’t think we, this site, or even the internet are necessarily inclined to do so needs a new recipe for lemonade. I’ve topped Picnic Pink Lemonade (with any berry you like), watermelon, cucumber, maple syrup and bourbon, and even lime and mint. But the thing I stumbled upon was when, once again, my kids left me with a basket of overpriced strawberries on their last legs — fruits they had craved of me but then mysteriously lost interest in eating when they were presented with at breakfast – And I decided to turn strawberries into strawberry goodbye, so to speak, because every lemonade recipe I’ve already published has steps I didn’t feel like doing.

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For example when juicing lemons by sieving out the seeds and pulp. To make a simple syrup that needs to be heated in a saucepan and cooled for later use. And any added fresh fruit or veg must also be pureed and pressed through a sieve, which brings us to three separate processes. are they hard No. But they’re not lazy, and that’s lazy, in a good way. Lazy like hardly any recipe lazy.

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Everything goes in the blender. Everything is flashed and stretched at the same time. And I’ve never tasted a more delicious and nuanced strawberry lemonade in my entire life. It’s vibrant and intensely aromatic, and it tastes like cotton candy smells at a county fair, and the strawberry summer cake cooling in the back of our station wagon is wafting through the car, and I hope you head to your kitchen right now and find out for yourself .

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Until now

6 months ago: Green Angel Hair with Garlic Butter
1 year ago: Double Chocolate Chip Muffins
1 year ago: Classic shortbread, quick easy salsa and twisted cinnamon rolls
2 years ago: rhubarb syrup
3 years ago: Braised ginger meatballs in coconut broth
4 years ago: Triple coconut cream cake
5 years ago: Pistachio cake and a really great pot of chickpeas
6 years ago: Potato pizza, even better, carrot tahini muffins and sheet pan chicken tikka
7 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toast and Maple Pudding Cake
8 years ago: Lamb Meatballs with Feta and Lemon
9 years ago: Ramp pizza and yogurt panna cotta with walnuts and honey
10 years ago: Garlic Broccoli Rabe Pasta, Classic Ice Cream Sandwiches, and Cinnamon Toast French Toast
11 years ago: Heavenly chocolate cake roll and crispy roast potatoes
12 years ago: Spicy seasoned brisket
13 years ago: Pickled grapes with cinnamon and black pepper and buttermilk ice cream
14 years ago: Purple potatoes mashed with a fork, whole wheat apple muffins, and caramelized shallots
15 years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken

Simple strawberry lemonade

  • 4 large lemons (mine were 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

Remove the peel from your lemons, including the outer white skin, and cut the lemons into chunks. Don’t worry about the seeds. Stem your strawberries. Place the lemon wedges, strawberries, sugar and first 2 cups of water in your blender and blend until a coarse puree forms. Pour through a sieve to remove any seeds. At this point, the lemonade is very strong and you can add as much of the remaining cup of water as you like, or all to taste. Fill glasses with ice, pour over lemonade and garnish with additional berry and/or lemon slices. This lemonade also tastes wonderful with a dash of seltzer if you like fizzy drinks.