In a medium saucepan, bring the water and sugar to a boil over
medium-high heat. Reduce the heat and simmer, stirring
occasionally, until the sugar dissolves, about two minutes.
Transfer to a pitcher and refrigerate until sugar water cools, about
45 minutes. (I actually made the sugar water a day in advance) In a
blender, puree the strawberries and add to the pitcher with the
lemon juice.
Stir well to combine. Add the seltzer water and stir well. Pour over
glasses filled with ice and serve, garnish with mint and strawberries.
You can also pour the strawberries once they are pureed through a
fine mesh sieve prior to adding to the lemon mixture.
Originally Submitted
9/12/2011
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