Michael found this recipe in the Parade Magazine (June 28, 2009). He could not wait to get the ingredients and for us to find the time to try it!
About 3-1/2 cups of water
1-3/4 cups sugar
1 pint of hulled strawberries
Strips of zest from 2 lemons
1-1/2 cups fresh lemon juice (6-9 lemons)
Ice cubes for serving
10 strawberries for decoration
First, we put 1-1/2 cups of water and 1-1/2 cups sugar in a saucepan to bring to a simmer. While this was happening, we zested the two lemons, and cut the zest into strips.
These zest strips were added to the lemon/sugar liquid in the sauce pan. We simmered it for two minutes and then let the zest steep, like tea, for ten minutes.
In the meantime, we cut up the remainder of our bag of lemons, and shot them through our juicer.
As we continued on our sticky project, we put the hulled strawberries and 1/4 cup sugar in the food processer and let 'er rip.
This just got messier and messier!!
We finally strained the strawberry puree and poured the strained liquid into a pitcher. We added the lemon zest syrup (minus the zest strips) and the 1-1/2 cups of lemon juice. To this we added 2 cups of water, and voila!
Michael had his
I have a lot of lemon peels to compost! Note to self: Try frozen lemonade from a can, and add some pureed strawberries? Could simplify things a bit!