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Strawberry Lemonade #SummerSoiree - poet in the pantry

Strawberry Lemonade

Carrie @ poet in the pantry
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Beverage
Servings 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
  • 1/2 cup pure maple syrup


  • In a large mixing bowl, combine the strawberries with the maple sugar and let macerate on the counter for 2 hours, stirring occasionally.
  • 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.)
  • While the strawberries are straining, juice the lemons until you have 1 cup of lemon juice.
  • Pour into your pitcher and add the water and maple syrup. Stir to combine.
  • Toss the strawberry pulp (or save it for muffins or quick breads) and add the strawberry juice to the pitcher. Stir.
  • Serve over ice.
  • Refrigerate any leftovers for up to 2 days.