Strawberry Lemonade
92 people added this to their Recipe Box
This jewel-tone drink is sweet, tart and completely refreshing. It's also a perfect way to use up slightly overripe berries. Add a splash of sparkling water for some zip.
Servings: 9 cups (2.25 L), or 8 to 10 servings
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 98 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 25 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 4 mg |
| potassium | 109 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 55% |
| folate | 5% |
Suggested Recipes
-
2-1/2 cups (625 mL) hulled strawberries
1-1/2 cups (375 mL) lemon juice (5 to 8 lemons)
1 cup (250 mL) granulated sugar
4 cups (1 L) water
4 cups (1 L) ice cubes
mint sprigs
Whole strawberries
Preparation:
In food processor, purée strawberries until chunky.
In large saucepan, bring strawberries, lemon juice and sugar to boil; simmer over medium-low heat for 3 minutes. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine syrup with water; stir in ice to chill. Garnish each glass with mint and strawberries.
In large saucepan, bring strawberries, lemon juice and sugar to boil; simmer over medium-low heat for 3 minutes. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine syrup with water; stir in ice to chill. Garnish each glass with mint and strawberries.
Tags:
Beverages; Fruits; Sugar/Sweets; Boil/Simmer; Freeze or Refrigerate;
Source
Canadian Living Magazine: June 2009
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