on May 23, 2014, Updated Jun 23, 2023
This post may contain affiliate links. Please read our disclosure policy.
Meyer lemons, a cross between a lemon and a Mandarin orange, are the special twist in this refreshing strawberry lemonade.
With Memorial Day marking the unofficial start of summer, my palate has shifted.
Despite the slim choices at last weekend’s farmers market, I am craving refreshing fruit-filled dishes.
Here in Chicago, it is still too early for a bountiful harvest, but a couple hotter than average May days were just the excuse to whip up a pitcher of lemonade.
Instead of a classic version, I made a couple changes that toned down the tartness.
Meyer lemons, a cross between a lemon and a Mandarin orange, combined with pureed strawberries, gave the bright pink beverage a sweet rather than sour flavor.
I served the strawberry lemonade in appropriately summery botanical print tumblers.
- 1 cup granulated sugar
- 4-1/2 cups water
- 1 cup Meyer lemon juice, about 10 lemons and zest of 2 lemons in strips
- 1 pint strawberries, hulled and quartered
- Combine the sugar, 1 cup water and lemon zest in a small saucepan. Bring to a boil, reduce heat and simmer until the sugar has fully dissolved. Remove the lemon zest and transfer the syrup to a container to cool to room temperature.
- Puree the strawberries in a blender with 1/2 cup water. Strain the puree and transfer to a pitcher. Add the sugar syrup, lemon juice and remaining water.
- Chill the lemonade in the refrigerator and serve over ice
Nutrition information is automatically calculated, so should only be used as an approximation.