Strawberry Lemonade
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 6
  • 16 ounces strawberries, washed, hulled, and cut in half
  • 2 Tablespoons maple sugar
  • 1 cup freshly squeezed lemon juice (from about 5 medium lemons)
  • 5 cups water
  • ½ cup pure maple syrup
  1. In a large mixing bowl, combine the strawberries with the maple sugar and let macerate on the counter for 2 hours, stirring occasionally.
  2. Squish the berries with a potato masher and then place a fine-mesh sieve over another mixing bowl and strain the mush to extract as much strawberry juice as possible. (You should get around 1 cup of juice, though it may take 20 minutes or so to get it all out.)
  3. While the strawberries are straining, juice the lemons until you have 1 cup of lemon juice.
  4. Pour into your pitcher and add the water and maple syrup. Stir to combine.
  5. Toss the strawberry pulp (or save it for muffins or quick breads) and add the strawberry juice to the pitcher. Stir.
  6. Serve over ice.
  7. Refrigerate any leftovers for up to 2 days.
Recipe by Poet in the Pantry at