3 large lemons, zest removed in long strips, lemons juiced
2 pints strawberries, quartered
How to Make It
In a saucepan, combine 2 cups of the water, the sugar and the lemon zest and bring to a simmer, stirring. Pour the syrup into a stainless steel bowl, stir in the remaining 2 cups of water and the lemon juice and set in a bowl of ice water, stirring occasionally, until chilled, about 10 minutes.
Puree the strawberries in a food processor, stir into the lemonade and strain. Serve in tall glasses over ice.
Per One-Cup Serving 175 calories, 0.6 gm total fat, 0 gm saturated fat, 47 gm carb.
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