Yesterday was the first really warm day we’ve had this spring. 88 degrees. Pretty warm. Not hot, but still a taste of what’s in store for summer. After working all day, doing four loads of laundry and cooking dinner, I just wanted a tall glass of something refreshing. Something I could enjoy while we watched Dancing with the Stars, and caught up on email and Facebook. A tall glass of something cold to sip while we relaxed and wound down for the day. You know, right?
I suddenly remembered how much I used to enjoy the Strawberry Lemonade at Sonic. It was light and sweet and tart all at the same time. So, I grabbed a few things from the pantry and went to work. I didn’t have enough lemons to make a big pitcher of lemonade, but I had some limes so I added those. I also had a package of frozen strawberries hanging out in the freezer so I grabbed those, too. And, let me tell you, what I wound up with was just delicious. Just the thing to cool you down on a hot spring or summer day.
How to Make Strawberry Lemon Limeade
You’ll start by making a simple syrup of equal parts water and sugar. Bring it to a boil and stir until the sugar completely melts. You can then refrigerate the syrup until it’s cool or do what I did and add ice to cool it down right away.
While the syrup is cooling, remove the zest from one lime and one lemon. A microplane makes this job so easy and gives you a very finely grated zest. Love that tool! Set the zest aside and then juice the lemons and limes.
Put the thawed strawberries with their syrup in a large pitcher. Add the lemon-lime zest, the simple syrup, and the juices. Stir together to blend. Add enough water to make a total of eight cups.
Now, taste your mixture. If you like it less tart, add water a cup at a time until you get just the taste you want. Serve over ice and garnish with fresh strawberries and lemon or lime slices.
- 1 ½ cup sugar
- 1 ½ cups water
- 3 limes
- 5-6 large lemons
- 1 10 oz. package frozen strawberries in syrup, thawed
- In a medium saucepan, bring the sugar and water to a boil stirring until the sugar is completely dissolved.
- Remove pan from the heat and add 4 cups of ice cubes.
- While the sugar-water mixture cools, finely grate the zest from one lime and one lemon. Set aside.
- Juice the lemons and limes. There should be about 1 1/4 to 1 1/2 cups juice.
- Put the thawed strawberries with their syrup in the bottom of a pitcher.
- Add the finely grated zest, lemon-lime juice and the cooled sugar-water mixture.
- Add enough additional water to make a total of 8 cups.
- Serve over ice. Garnish with fresh strawberries and/or lemon and lime slices.
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Calphalon Classic Stainless Steel Cookware, Sauce Pan, 2 1/2-quart
Microplane Premium Zester Grater - made in USA stainless steel blade -for zesting citrus and grating cheese -Soft touch handle - Turquoise
Lily's Home Shatterproof Plastic Pitcher, the Large Capacity Makes it Excellent for Parties, Both Indoor and Outdoor, Clear (110 Ounces)
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 169 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 10mg Carbohydrates: 45g Fiber: 3g Sugar: 36g Protein: 1g
More Beverages from Never Enough Thyme
- Watermelon Cherry Limeade
- Ginger Praline Coffee Float
- Infused Water (Agua Fresca)
- Southern Sweet Tea
- Spiced Tea a.k.a Russian Tea
Lemon and Limeade Recipes from Other Bloggers
- Raspberry Lemonade from My Baking Addiction
- Dinasaur Dishes’ Lavendar Lemonade
- Cranberry Limeade from Simply Recipes
- Strawberry Limeade from Two Peas and Their Pod