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Fresh lemon really juices up this festive 4th of July strawberry lemonade. Before serving, I give it a taste and adjust—more lemon if I like it brighter, more sugar if it has too much tang. The strawberry flavor stays front and center no matter which direction I go. (But you can add more strawberry puree just because.)
Add strawberry slices to float on top, or make a cut into whole berries and garnish the glasses’ edge. Either way, this is a fruity, delicious summer thirst quencher.
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Steps + Photos to make 4th of July Strawberry Lemonade
Step 1: Prep the berries: Wash, dry and take the green cap off a cup of strawberries. Add to a food processor or blender, or mash/muddle by hand if you like more more texture. For a very smooth finish, gently press the puree through a fine-mesh sieve.
Step 2: Prep the fresh lemons. Wash and dry the whole lemons. Slice along the lemons’ width and use a juicer to extract all juice. Discard pulp and seeds. Set aside.
Step 3: Scrape the strawberry puree into a jug or large pitcher, then add 4 cups of cold water, 1 cup of the freshly squeezed lemon juice, and 1/4 cup of granulated sugar. Stir until the sugar dissolves.
Step 4: Taste-test to your liking. If the strawberry flavor isn’t hitting, add more puree.
Step 5: Cover and place the pitcher in the fridge for at least 30 minutes to let the flavors settle and the temperature drop. Stir again before serving. Pour over ice then garnish with sliced strawberries (and lemon wheels, if you’d like.)
Top with a splash or two of sparkling water if you want some fizz. Patriotic styling tip: a few blueberries on a cocktail pick turn this into a red white and blue patriotic drink for the table.
Tools and Equipment
- A blender or potato masher (for muddling/mashing the berries)
- A fine mesh strainer (optional, if you want a smooth lemonade)
- A 2-quart pitcher or large glass jug
- A citrus juicer or reamer (I have a glass juicer like this one)
- A long-handled spoon for stirring
- Tall glasses and ice
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4th of July Strawberry Lemonade
Ingredients
- 1 c fresh lemon juice 4 to 6 lemons
- 4 c cold water
- 1/4 c granulated sugar adjust to taste
- 1 c fresh strawberries
- 1 fresh lemon for garnish optional
Instructions
- Add strawberries to blender or food processor. Pulse until no solids remain. Strain the pulp through a fine mesh sieve for a smoother lemonade, or leave the pulp in for more texture.
- In a large jug or pitcher, combine the strawberry puree, cold water, freshly squeezed lemon juice, and sugar. Stir until the sugar dissolves.
- Time to taste test: Add more puree for stronger strawberry flavor, or more lemon for tartness, more sugar for sweetness, as desired.
- Cover the container and place in the fridge for at least 30 minutes to get very cold. Serve over ice in tall glasses with sliced strawberries and lemon wheels for garnish (optional). Top with a splash or two of sparkling water for a fizzy version if you like.
Notes
- The strawberry puree and lemon juice can be prepped up to 1 to 2 days in advance, stored separately in the fridge. Combine everything just before serving so the lemonade tastes fresh.
- For a patriotic presentation, thread a blueberry and a strawberry slice onto a cocktail pick and lay it across the glass.
Nutrition
The bottom line
A 4th of July strawberry lemonade combines a handful of fresh ingredients: The lemons, the strawberries, the sugar, water, and ice. The ratios of each become your own, and you will get to taste test (my favorite part of all this) before serving.
If your sugar isn’t cooperating and dissolving well, consider making a simple syrup and add to the batch instead of straight sugar.
For making ahead: Puree berries and squeeze the lemons the day before, combine right before the big event, and you get a 4th of July drinks nonalcoholic drink that works as a mocktail, a 4th of July punch, or a quiet glass at the kitchen counter while the grill heats up.
Garnish with blueberries and lemon wheels for a red, white (okay, pink) and blue lemonade.
Want even more recipes that contain strawberries? I have a list!
