|Photo and recipe from: One Hungry Mama|
1. Put 2 cups of water and the sugar in a pot over medium heat. Bring to a boil, stirring until all of the sugar has dissolved. Remove from heat and allow to cool. You’ll end up with about 1¾ cup simple syrup.
2. In the meantime, puree the strawberries in a blender. Strain to remove the seeds. You’ll end up with about ½ cup strawberry puree.
3. Mix together 1¼ cup simple syrup, strawberry puree and lemon juice. Taste and, if you prefer sweeter lemonade, add more syrup to taste. If you prefer tart lemonade, add the syrup slowly tasting along the way—you may find that you want to use less than 1¼ cup. (Leftover syrup can be stored covered, in the fridge for up to 3 months.) This is your strawberry lemonade concentrate.
4. Combine all of your concentrate with 2 cups of cold water, flat or sparkling. Server over ice or freeze into pops. Alternatively, if you don’t want to make a whole batch of lemonade right away, combine the concentrate with water to taste, per serving. You can always freeze the leftover concentrate for use at a later time.