Summer brings so many amazing things with it. Grill outs. Boating. Fireflies. But what better way to herald the arrival of sunnier days and warmer weather than with a cool glass of this refreshing strawberry mint lemonade? This fruity take on an American classic makes excellent use of strawberries as they start their season here in the midwest. These luscious, plump berries add a vivid pop of color, making it the perfect beverage for Memorial and 4th of July celebrations.
Lemons, well citrus fruits in general, are in their absolute prime this time of year. Bursting with most sweetness than most, Meyer lemons are perfect for lemonade recipes. The thinner rind means you’re able to squeeze more juice out, and the flavor is far less sharp and bitter than their Eureka, Bearss, even Lemonade Lemons. Enjoy a glass or two at your next grill out.
Check out these 5 ways that you can use Meyer Lemons more in your kitchen!PREPCOOKSERVES10 – 15 MinutesN/A1 Quart
8 Meyer Lemons, juiced
2 cups sliced strawberries
1 generous handful of mint leaves
2 cups sugar
2 cup water
- Pour your sugar into a bowl and tear in the mint leaves, mix in until the leaves are well coated in the sugar, and set side.
- Juice your lemons and strain through a sieve to remove any excess flesh, zest or rind.
- In a small pan, add your sugar/mint blend and the 2 cups of water, mixing slowly on a medium heat until the sugar has dissolved and a simple syrup has formed. Strain through a sieve to remove the mint leaves, and stir into the lemon juice.
- In a food processor, pulse blend the strawberries until smooth, straining through a sieve to remove seeds and any stalks. Pour into the lemon-syrup blend and chill in the fridge for at least 30 minutes.
- Dilute 3 tbsp of the lemonade blend with 2 cups of cold water, add ice and a slice of lemon and serve.