Directions
Step 1
Make the easy syrup: In a small pot over medium warmth, convey the sugar and 1 cup of water to a simmer and cook dinner, stirring steadily, till the sugar has absolutely dissolved, 2–4 minutes. Take away from the warmth and put aside to chill to room temperature. Use the syrup instantly or switch to an hermetic container and retailer within the fridge for as much as 1 month.
Step 2
Make the lemonade: Put aside just a few strawberries for garnish, then hull the remainder. Switch the hulled strawberries to a blender and course of till clean. Pressure by a fine-mesh sieve into a big pitcher or 2-quart measuring cup, utilizing a silicone spatula to push the purée by the strainer.
Step 3
Add the lemon juice and a couple of cups of water to the strawberry purée within the pitcher. Stir in 1 cup of the easy syrup and style. If essential, add as much as one other 1 cup of water.
Step 4
Serve over ice. Garnish with the lemon slices and reserved complete strawberries.
