What screams summer more than lemonade? Maybe s’mores and a campfire…? All good things in my book. We’ve been doing Bountiful Baskets the last few months and have really enjoyed it. It’s been interesting and we’ve discovered that we’re not super fond of plantains… but my sister-in-law is from Venezuela and luckily knows how to eat fix them. She probably only eats one or two every time she makes them up. The rest of us gobble them down. Anyway. We got lemons one time and I was super stoked… until they sat in our fridge for like three weeks. My plans for them just never got done: lemon-herb chicken, lemon bars and even more lemony goodness. They started to get a little mushy and it was then I knew the time had come… for some fresh lemonade. However, we’d also gotten 8 lbs of strawberries one week so we have strawberries in the freezer and I definitely love me some strawberry lemonade. It was decided.
4 large lemons
2 1/2 cups sliced strawberries
1 cup sugar
2 Tbs vanilla extract
6-8 cups water
1. Cut the lemons in half right through the middle. Squeeze each lemon half into a gallon pitcher. Squeeze as much juice out as you can. You can use a juicer, but I just did it the old fashioned way and put my biceps to work.
2. Puree the strawberries in the blender. Mine were frozen so they were more slushy than liquid in consistency. Pour into the pitcher with the lemon juice.
3. Add the cup of sugar.
4. Add water to the pitcher and mix well. I’d suggest starting with 4 cups and then adding a cup at a time until you get the flavor you desire. Add the vanilla and stir.
5. Chill and serve. Enjoy!