To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.
Cooks' note:
·Lemonade can be made 2 days ahead and chilled, covered.
Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
1/2 lb strawberries (1 1/2 cups), trimmed and halved
1 1/2 cups fresh lemon juice (from about 5 lemons)
1 to 1 1/2 cups sugar
3 cups cold water
Preparation
Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.
