I think we can all agree that there’s nothing better in the late days of spring than something made with deliciously ripe strawberries.
A recent visit to Buckwheat Farm in Apex, NC is inspiring some simple dishes with those delicious farm-picked strawberries. I plan on making some breakfast treats with those strawberries, but first a quick recipe for homemade strawberry lemonade.
This recipe lends itself to help from the kids. Older kids can juice the lemons, while younger kids can stir the pitcher or depress the button on your blender or food processor. Younger ones can also put straws into everyone’s cup or glass.
1 Cup Sugar
1 Cup Water
Zest of one lemon
Juice of 6 lemons
2 Cups strawberries
To make simple syrup, in a small sauce pan bring sugar and water to a boil. Add lemon zest and simmer for 5 minutes. Remove from heat and bring to room temperature. Strain.
To make strawberry puree, wash and hull strawberries. Add strawberries to food processor (or blender) and process until pureed.
To a 2-quart pitcher add lemon juice and a 1/2 Cup of the lemon-infused simple syrup, 5 cups of cold water and strawberry puree. Stir to combine. Depending on the size of your lemons (larger yielding more juice) you may need to add additional simple syrup and/or more water.
To assemble, add crushed ice to glass. Pour desired amount of lemonade. Garnish with lemon slices, fresh strawberries and a straw.
Kitchen note: Use remaining simple syrup to sweeten iced tea.