Drinks
Ingredients
- 2 cups freshly squeezed lemon juice from 10 to 12 lemons
- Pinch of kosher salt
- 1 pint local strawberries
- 13.5 ounce bottle Bacanha Strawberry Syrup
- 6 cups cold water
- Ice cubes
Directions
- Place the strawberries, 1/4 cup sugar, and 1 cup of water into a blender. Whir until smooth and pureed. Set aside.
- Combine the strawberry puree, Bacanha Strawberry Syrup, and lemon juice into a serving pitcher. Stir to combine. Add 6 cups of cold water, stir until incorporated.
- Pour the strawberry lemonade into a pitcher and refrigerate until chilled. Serve over ice.
Kitchen Notes
Frozen strawberries may be substituted with similar results. The lemonade may be made and refrigerated for up to three days. Add more sugar if the lemons seem to be particularly tart. If you do not have the Bacanha Strawberry Syrup, make a simple syrup by bringing a 1 1/2 cups cold water and 1 1/2 cups sugar to a boil stirring constantly until the sugar dissolves. Set aside to cool. The cooled syrup may be refrigerated for up to two weeks.
