Strawberry Lemonade
Strawberry Lemonade takes approximately 45 minutes from beginning to end. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 15 calories. For 10 cents per serving, you get a hor d'oeuvre that serves 64. This recipe is liked by 1981 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Alaska from Scratch. Head to the store and pick up ice, water, sugar, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Similar recipes include Strawberry Lemonade, Strawberry Lemonade, and Strawberry lemonade.
Servings: 64
Ingredients:
ice
lemon slices and sliced strawberries, optional
1 cup freshly squeezed lemon juice
zest of 1 lemon
1 pint fresh strawberries, hulled (or 2 cups frozen, thawed)
1 cup sugar
2 cups water
Equipment:
sauce pan
blender
Cooking instruction summary:
In a saucepan over high heat, mix together the water and the sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool while you do the next steps. Add the strawberries and the 1 cup cold water to a blender. Pulse until the mixture is pureed. To a half-gallon pitcher, add the lemon zest, lemon juice, 1 cup cold water, ice, and lemon and strawberry slices, if using. Stir in the strawberry puree and the simple syrup until well combined. Taste for sweetness and add more cold water if needed. Refrigerate to chill through or serve over ice.
Step by step:
1. In a saucepan over high heat, mix together the water and the sugar. Cook until the sugar dissolves and it becomes a clear syrup.
2. Remove from heat and set aside to cool while you do the next steps.
3. Add the strawberries and the 1 cup cold water to a blender. Pulse until the mixture is pureed. To a half-gallon pitcher, add the lemon zest, lemon juice, 1 cup cold water, ice, and lemon and strawberry slices, if using. Stir in the strawberry puree and the simple syrup until well combined. Taste for sweetness and add more cold water if needed. Refrigerate to chill through or serve over ice.
Nutrition Information:
covered percent of daily need
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