I’ve been a huge fan of strawberry lemonade after I tried Odwalla’s version when I visited Santa Cruz in 1991. Ever since then, when I’m at a restaurant that offers strawberry lemonade, I’ll order it. The weekend’s more temperate weather caused a craving. Coupled with the sale on strawberries and lemons at the local market meant it was time for me to make strawberry lemonade.
I knew I wanted a recipe with fresh ingredients only, no concentrates or frozen fruit/ fruit juices – with this parameter in mind, I found the perfect recipe on the internet.
Recipe follows after the jump…
Recipe courtesy of Emeril Lagasse, 2003
Emeril Live: Louisiana Festivals
2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Mint sprigs, garnish
Whole strawberries, garnish
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
Cook’s note: I notice that using C&H baker’s sugar works out well because it doesn’t take the sugar long to dissolve.
Since I keep a pitcher in the fridge for up to three days, I’ll leave the sparkling water out and add it right before serving. So I’ll pour 1/2 a glass of sparking water then stir in half a glass of the “concentrate”. Additionally, because the concentrate is so yummy, if you run out of sparkling water plain old still water works fine.