Fresh squeezed lemon juice, fresh strawberry puree and simple syrup (boiled sugar and water) with lemon zest meld into a sun-drenched, summer treat- strawberry infused lemonade. Use this lemonade to make strawberry lemonade vinaigrette to dress fresh summer salads or coleslaw.
Prep Time: 30 minutes
Ingredients:
- 2 cups freshly squeezed lemon juice (about 16 small lemons)
- 1 cup sliced fresh strawberries
- 1 3/4 cups sugar (can substitute organic agave nectar OR mild-flavored honey)
- Zest of 2 lemon
- 5 cups cold water
Preparation:
- Squeeze fresh lemon juice and pour into a 1/2 gallon pitcher. Set aside.
- Place sliced fresh strawberries and 1 cup cold water in a blender. Process on high for several seconds. Sieve strawberry puree through a mesh strainer into a large bowl and add to fresh lemon juice. (Add the strawberry puree without straining if you like).
- In a medium saucepan make a simple syrup by adding sugar, lemon zest and 1/2 cup water. Heat on medium and simmer for 5 minutes. Cool completely.
- Add the cooled simple syrup to lemon strawberry juice. Stir to mix.
Makes about 1/2 gallon or 8 cups
This is a very sweet lemonade. For a refreshing, less sweet option, mix one part lemonade with one part natural mineral water or club soda.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
