Easy Homemade Strawberry Lemonade

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Glass of iced strawberry lemonade

The ultimate summer refresher made easier and healthier! Tart lemon juice is blended with ripe strawberries and naturally sweetened with agave nectar to create the perfect balance of tart and sweet. This strawberry lemonade is bright and fresh with a beautiful pink hue! Just 3 ingredients, 10 minutes, and 1 blender required. Let us show you how it’s done.

Lemon wedges, agave, and water around a bowl of sliced strawberries

Best Natural Sweeteners for Strawberry Lemonade

To ensure the best possible flavor while keeping this strawberry lemonade naturally sweetened, we did lots of testing: agave, honey, maple syrup, coconut sugar, and stevia. A clear winner stood out: agave! It blended smoothly and also enhanced the strawberry and lemon flavors without being overpowering.

Not as winning?

  • Honey stuck to the bottom of the blender, which made blending a little more finicky, however it was very floral and delicious.
  • Maple syrup gave it a maple strawberry flavor — not something we preferred, but it would be nice with bourbon.
  • Coconut sugar was a little too flavor specific and tasted like brown sugar.
  • Stevia will work if you’re used to its aftertaste, but it’s tricky not to go overboard while still providing enough balance for the tartness of the lemons.

How to Make Strawberry Lemonade

This recipe is incredibly easy! Simply blend up fresh strawberries with water, agave, and a generous amount of lemon juice and it’s ready to serve!

Pouring water over strawberries in a blender

With this dump and blend method, it will be a little frothy at the top (which we enjoyed). But if frothy isn’t your thing, you can blend the strawberries and agave with just a small amount of water then mix them with the lemon juice and remaining water. We’ve included a note for this method at the bottom of the recipe.

Homemade strawberry lemonade in a blender

If you prefer a smoother option, you can strain it through a fine mesh strainer to remove the strawberry seeds.

Pouring strawberry lemonade through a fine mesh strainer to remove strawberry seeds

Then simply serve it at room temperature, chilled, or over ice.

Pouring strawberry lemonade over a glass of ice

We hope you LOVE this homemade strawberry lemonade! It’s:

Refreshing
Lemony
Strawberry-infused
Tart-sweet
Quick & easy
& Perfect for summer!

It’s the perfect drink for hot summer days, berry season, and picnics!

More Refreshing Summer Drinks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Top down shot of a glass of strawberry lemonade with a strawberry on the rim

Easy Homemade Strawberry Lemonade

Easy homemade strawberry lemonade! Quick and easy to make in the blender, naturally sweetened, and perfectly tart-sweet. The ultimate summer refresher!
Author Minimalist Baker
Print
Glass of homemade strawberry lemon with a lemon slice on the rim
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 (Cups)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 1 heaping cup sliced ripe strawberries, hulled and halved (organic when possible)
  • 3 cups filtered water
  • 1/2 – 3/4 cup agave* (we used the lesser amount for a more tart lemonade // or sub liquid monk fruit extract or liquid stevia to taste)
  • 1 cup fresh lemon juice (~6-8 large, juicy lemons as recipe is written)

Instructions

  • Add all ingredients (starting with the lesser amount of agave) to a high-speed blender and blend on medium-high until smooth — about 30 seconds. Taste and adjust as needed, adding more agave for sweetness and to balance the lemon, lemon juice for tartness, or strawberries for more strawberry flavor.
  • Optionally, for a smoother lemonade and to remove strawberry seeds, you can strain the liquid through a fine mesh strainer before serving. We didn’t find this step necessary.
  • Option to chill the lemonade by transferring it to a large jar and placing in the refrigerator for at least 6 hours or overnight. Serve immediately. You can also serve over ice, though it will dilute the flavor a bit. Serve this lemonade on its own or as a mixer with tequila, gin, or vodka.
  • Lemonade will keep in a sealed container in the refrigerator up to 5 days, or freeze in popsicle molds for a sweet, cold treat! Can also be frozen into ice cubes and added to summer beverages.

Video

Notes

*We tested agave, honey, coconut sugar, and maple syrup. Agave was our favorite. Honey stuck to the bottom of the blender, which made blending a little more finicky, however it was very floral and delicious. The maple syrup gave it a maple strawberry flavor — not something we preferred, but it would be nice with bourbon. The coconut sugar was a little too flavor specific and tasted like brown sugar.
*The easy method used in this recipe creates a frothy layer at the top, which we enjoyed. But if the froth might bother you, you can blend the strawberries, agave, and 1 cup of water, then add that to a jar with the lemon juice and remaining water.
*Nutrition information is a rough estimate calculated with the lesser amount of agave.

Nutrition (1 of 5 servings)

Serving: 1 cup Calories: 126 Carbohydrates: 39.5 g Protein: 0.4 g Fat: 0.4 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 103 mg Fiber: 0.9 g Sugar: 31.6 g Vitamin A: 59 IU Vitamin C: 44 mg Calcium: 8.6 mg Iron: 0.2 mg

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  1. Anna says

    My whole family loved this. I had a difficult time getting 1 cup of lemon juice from squeezed lemons, so I supplemented with store-bought lemon juice. (I probably need a juice squeezer.) In any event, this juice is delicious and much better than anything I’ve bought.

    • Support @ Minimalist Baker says

      We’re so glad to hear your whole family enjoys it, Anna! Thank you for sharing! A juice squeezer definitely saves your hands from a workout in this recipe =)

  2. Cathy Laffranchini says

    In the last week I have made this lemonade 3 times. My husband has to have a glass everyday. It is so simple to make and extremely delicious! Can’t thank you enough for your wonderful recipe!!! So very refreshing…
    1 cup is just the right amount of lemon flavor blended with the sweetness of strawberries. For those who are interested, I choose to use only 1/2 c. of agave and I prefer to follow the recipe directions for less foam.

  3. Brooklyn says

    Ooh, this looks like a great summer beverage! And I love how you used agave as a sweetener. Its such a great natural sweetener that I feel like not many people have heard of before! I especially enjoy using it in my recipes because I feel honey and maple syrup sometimes have a “overly distinct” flavour whereas agave is more of a sweet syrup. :) Thanks for the recipe, will have to give it a try soon.

  4. Laura says

    This was super delicious! My husband loved it and we will definitely make it again. Thanks for the recipe.

  5. Lily says

    This recipe is amazing! First time I made it with fresh strawberries and second time I made it with frozen raspberries and both were delicious! I used stevia to sweeten it. This will definitely be a staple in our house!

    • Support @ Minimalist Baker says

      Hi Keith, we don’t think the flavor will be as nice. But if you want to try it, we’d suggest using the same amount and letting them thaw before blending. Hope that helps!

  6. Monica says

    My kids love strawberry lemonade and this one was very good but normally I put about a cup of sugar (!!!) to get it sweet. The Agave did the job just fine and they didn’t notice the change. Is it healthier than regular white sugar or does the body treat both sugars equally? I’ve tried using dates to sweeten this but that didn’t go over so well with my kids.

    • Support @ Minimalist Baker says

      We’re so glad they enjoyed it, Monica! Thank you for sharing! That’s an area of debate in the health world, but many of our readers ask for recipes free from refined sugars so our goal is to provide alternative options.

  7. Hanusia says

    Thanks for the recipe! Out of curiosity, why is it important to you that it’s “naturally sweetened” (as opposed to regular cane sugar or simply syrup, which are also products of nature)? At the end of the day (e.g., when they’re broken down in your body), sugars are sugars. Would love to know your thoughts behind this.

    • Support @ Minimalist Baker says

      Hi Hanusia, many of our readers ask for recipes free from refined sugars, so our goal is to provide alternative options for those seeking that. Cane sugar would likely work here as well.