Growing up, this Strawberry Lemonade was my dad’s go-to drink year-round. He absolutely loved it, and the memory stuck with me.
Here is my updated, slightly more cheffy version — I think it’s as good as, if not better than, the lemonade I remember. I often add a spoonful of my strawberry-rhubarb jam to deepen the flavor with a pleasant tartness and a hint of vanilla.
Ingredients
You can use any strawberry jam you have on hand, but a homemade jam adds extra depth. Beyond that, the ingredient list is intentionally short — just the essentials for a great lemonade.
Water, sugar, fresh lemons, and a bit of strawberry jam form the base. The following ratios create a bright, pleasantly tart lemonade that’s easy to scale.
Use the JUMP TO RECIPE button at the top or scroll to the recipe card at the bottom for exact ingredient amounts and step-by-step instructions.
Method
Begin by making a simple syrup: combine sugar and some water in a saucepan and warm gently until the sugar dissolves. Remove from heat and stir in the jam, allowing it to incorporate into the syrup.
Whisk in the freshly squeezed lemon juice, then transfer the mixture to a large pitcher and add the remaining water. Add ice and garnish with lemon and strawberry slices for a bright presentation.
For a pretty finishing touch, make rhubarb curls by peeling a long, thin strip from a large stalk with a vegetable peeler. Wrap it around the inside of a glass, add ice, and top with a lemon slice and a halved strawberry for an elegant, refreshing drink.
Notes & Tips
My jam retained a little pulp from strawberries and rhubarb. If you prefer an ultra-smooth lemonade, strain the mixture through a fine mesh sieve. The lemon adds some pulp too, so strain if you want a completely clear drink.
I usually make the jam-syrup on the stove, let it cool slightly, then mix it with chilled, filtered water from the fridge. With such few ingredients, quality matters — use the best lemons and jam you can.
To create a beautiful pitcher, press lemon and berry slices against the inside before adding ice. I like large square ice cubes for a clean look that chills the drink without diluting it too quickly.
I often serve this lemonade slightly warm or freshly mixed over a full glass of ice. The ice melts a bit and softens the tartness, which I find pleasant. If you prefer a colder drink, chill the mixture in the fridge for a few hours before serving.
Substitutions
If you need a sugar-free version, replace the sugar with two-thirds the amount of stevia (adjust to taste). I make this swap for diabetic family members so they can enjoy it too.
Homemade strawberry-rhubarb jam is my favorite for this recipe, but a store-bought jam will also work. The concentrated jam flavor helps ensure the lemonade tastes bright and fruity.
Fresh lemon juice gives the best flavor for this simple recipe; you’ll need about 5–6 lemons to yield one cup of juice. In a pinch, bottled lemon juice can be used, but fresh is preferable.
More Strawberry Goodness
Strawberry Ice Cream
Strawberry Scones
Strawberry Rhubarb Crisp
Strawberry Angel Food Cake
Strawberry Crunch Cake
Strawberry Rhubarb Jam
Strawberry Cookies
No Bake Strawberry Cheesecake
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📖 Recipe
Strawberry Lemonade
15 minutes
5 minutes
20 minutes
Bright, tart, and fruity — a classic strawberry lemonade elevated with jam for concentrated flavor.
Ingredients
- 7 cups Water
- 1 cup Granulated Sugar
- ¼ cup Strawberry Rhubarb Jam
- 1 cup Lemon Juice, fresh-squeezed
Instructions
- Combine 1 cup water and 1 cup sugar in a small saucepan over medium-low heat, stirring until the sugar dissolves. It doesn’t need to boil—warm enough to dissolve the sugar.
- Remove from heat, stir in the jam, and let the mixture cool for 10–15 minutes.
- Stir in the freshly squeezed lemon juice.
- In a large pitcher, combine the remaining water and the saucepan mixture, stirring until well blended.
- Serve over ice, garnished with a rhubarb curl, a lemon slice, and a halved strawberry for a pretty presentation.
- Or chill the lemonade in the fridge for a few hours and serve cold over ice.
Notes
My jam had some pulp; strain if you prefer a smooth drink. Adjust sweetness or dilution by adding more water or ice to taste. For a sugar-free option, use two-thirds the amount of stevia instead of sugar. Fresh lemon juice yields the best flavor.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 130
Carbohydrates: 34g
Sugar: 30g
Sodium: 19mg
Estimated values; actual nutrition depends on ingredients used.
