Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) fresh strawberries, hulled and sliced
- 1 cup (200 g) granulated sugar
- 1 1/2 cups (360 ml) freshly squeezed lemon juice (6–8 large lemons)
- 1 loosely packed cup fresh mint leaves, divided
- 5 cups (1.2 L) cold water, divided
- 2 cups ice cubes, plus more for serving
- Lemon slices, whole or halved strawberries, and extra mint sprigs for garnish
Do This
- 1. Toss sliced strawberries with sugar in a large bowl; let stand 10 minutes until juicy.
- 2. Add about half the mint leaves to the strawberries and gently muddle until the berries are broken down and fragrant.
- 3. Stir in 1 cup of the cold water to help dissolve the sugar, then strain into a large pitcher, pressing to extract juices (or leave some fruit bits if you like).
- 4. Add lemon juice, remaining 4 cups cold water, and ice cubes to the pitcher; stir until well chilled and combined.
- 5. Taste and adjust: add a little more sugar or a splash of water if needed for your preferred sweetness and tartness.
- 6. Garnish the pitcher and glasses with remaining mint leaves, lemon slices, and strawberries; serve over ice.
Why You’ll Love This Recipe
- A bright, naturally fruity lemonade that balances sweet strawberries with tangy fresh lemon juice.
- Fresh mint adds a cooling, garden-fresh finish that makes every sip extra refreshing.
- No cooking required: a simple muddle, stir, and chill recipe that is perfect for home cooks of any level.
- Easily scaled for parties and endlessly customizable (sparkling, spiked, or frozen).
Grocery List
- Produce: Fresh strawberries, fresh lemons, fresh mint.
- Dairy: None.
- Pantry: Granulated sugar (or other sweetener), ice, cold water.
Full Ingredients
For the Strawberry-Mint Base
- 1 lb (450 g) fresh strawberries, hulled and sliced
- 1 cup (200 g) granulated sugar
- 1/2 loosely packed cup fresh mint leaves (about 10–15 large leaves)
- 1 cup (240 ml) cold water
For the Lemonade
- 1 1/2 cups (360 ml) freshly squeezed lemon juice (from 6–8 large lemons)
- 4 cups (960 ml) cold water
- 2 cups ice cubes, plus more for serving
For Serving and Garnish
- 1/2 loosely packed cup fresh mint leaves, left whole or gently torn
- 1–2 lemons, thinly sliced into rounds or half-moons
- 6–8 whole or halved strawberries, for floating in the pitcher or garnishing glasses
- Optional: extra sweetener to taste (1–2 tablespoons honey, agave, or sugar, if needed)
Step-by-Step Instructions
Step 1: Prep the Strawberries, Lemons, and Mint
Rinse the strawberries under cool water, pat dry, remove the green tops, and slice them. You want them in thin slices or small chunks so they release their juice easily when muddled.
Rinse the lemons well, then roll them firmly on the counter with your palm to help them release more juice. Halve and juice them, straining out the seeds. Measure out 1 1/2 cups (360 ml) of lemon juice and set aside.
Rinse the mint, pat dry, and separate the leaves from the stems. Lightly tear or bruise about half the leaves for muddling (this releases their oils), and leave the remaining leaves whole for garnish.
Step 2: Macerate the Strawberries with Sugar
In a large non-reactive bowl (glass or stainless steel), combine the sliced strawberries and granulated sugar. Stir well so all the fruit is coated in sugar.
Let this mixture stand at room temperature for 10–15 minutes. During this time, the sugar draws out the strawberries’ natural juices, creating a flavorful syrup. You will see a bright red pool of syrup at the bottom of the bowl when it is ready.
Step 3: Muddle in the Mint
Add the torn half of the mint leaves to the macerated strawberries and syrup. Use a muddler or the handle of a wooden spoon to gently press and twist the mixture against the bottom of the bowl.
Muddle just until the strawberries are broken down and you can smell a strong mint aroma. Avoid aggressively pounding the mint; over-muddling can make it taste slightly bitter. The goal is a chunky, fragrant mixture with plenty of ruby-colored juices.
Step 4: Build the Strawberry-Mint Base
Pour 1 cup (240 ml) of cold water into the bowl with the muddled strawberries and mint. Stir well to help the sugar dissolve further into the liquid.
Set a fine-mesh strainer over a large pitcher (at least 2-quart / 2-liter capacity). Pour the strawberry-mint mixture through the strainer. Use a spoon to press on the solids to extract as much liquid as possible.
If you like a bit of texture, scrape some of the softened strawberry pieces through the strainer into the pitcher. Discard the mint stems and any remaining tough bits.
Step 5: Add Lemon Juice, Water, and Ice
To the pitcher with the strawberry-mint base, add the 1 1/2 cups (360 ml) of freshly squeezed lemon juice. Stir to combine.
Pour in the remaining 4 cups (960 ml) of cold water and add 2 cups of ice cubes. Stir again until everything is evenly mixed and the lemonade is well chilled.
Taste a spoonful. If it is too tart for your liking, add a bit more sugar, honey, or agave (1–2 tablespoons at a time), stirring until dissolved. If it is too sweet, add a splash of additional cold water or a bit more lemon juice.
Step 6: Garnish, Chill, and Serve
Add the remaining mint leaves, lemon slices, and whole or halved strawberries directly to the pitcher. These garnishes make the lemonade look beautiful and continue to infuse flavor as it sits.
For the most refreshing flavor, cover the pitcher and chill in the refrigerator for 1 hour before serving to let the flavors meld. If you are short on time, you can serve it right away over plenty of ice.
To serve, fill glasses with ice cubes and pour the strawberry-mint lemonade over the top. Add a slice of lemon, a strawberry, and a sprig of mint to each glass for a fresh, festive touch.
Pro Tips
- Pick ripe berries: Use deeply colored, fragrant strawberries for the best flavor and natural sweetness. Pale or out-of-season berries will make the lemonade less vibrant.
- Adjust sweetness gradually: Lemon acidity and berry sweetness can vary. Always taste before adding more sugar or water so you can fine-tune to your preference.
- Do not over-muddle the mint: Light pressure is enough. Overworking mint can release bitter compounds that dull the refreshing flavor.
- Chill everything first: If possible, start with cold water, cold lemons, and chilled strawberries. The lemonade will be refreshing immediately, without needing a long chill time.
- Strain to your preferred texture: For a smooth, sippable drink, strain thoroughly. For a rustic, fruit-forward lemonade, let some soft berry pieces through.
Variations
- Sparkling Strawberry-Mint Lemonade: Replace 2 cups (480 ml) of the still water with chilled sparkling water or club soda. Add the bubbles just before serving and stir gently to keep the carbonation.
- Spiked Adult Version: For a cocktail, add 1 to 1 1/2 cups (240–360 ml) chilled vodka, gin, or white rum to the finished lemonade. Stir well and garnish as directed.
- Frozen Lemonade Slush: Blend 3 cups of the finished lemonade with 2 cups of ice and a handful of frozen strawberries until thick and slushy. Serve immediately with mint on top.
Storage & Make-Ahead
Store leftover strawberry-mint lemonade in a covered pitcher or airtight container in the refrigerator for up to 3 days. For the freshest flavor and color, remove any mint leaves after the first day, as they can darken slightly over time. If making ahead for a party, you can prepare the strawberry-mint base (through Step 4) up to 24 hours in advance and keep it chilled. Just before serving, add the lemon juice, water, ice, and fresh garnishes so the drink tastes bright and looks vibrant.
Nutrition (per serving)
Approximate values per 1-cup (240 ml) serving, based on 6 servings: about 165 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 42 g carbohydrates; 2 g fiber; 38 g sugars; 0.5 g protein. Actual values may vary depending on the sweetness of your strawberries, the exact amount of sugar used, and your serving size.
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