Easy Strawberry Lemonade

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Homemade strawberry lemonade is easy and refreshing, especially on warm days! A reader shares ideas, including keeping it cool without using all the ice!

Easy Strawberry Lemonade Recipe

Easy Strawberry Lemonade

I have served Strawberry Lemonade for two or three wedding rehearsal dinners.  I made up the lemonade and dropped in frozen strawberries to keep the lemonade cool without diluting it.  You can also freeze the strawberries in a mold with lemonade to do the same thing.  It is so simple and people like to have their own strawberries in their cups.

I buy the lemonade mix at Smart and Final in the gallon size, that makes up 6 gallons and I make 7 gallons with it.  I get compliments on how refreshing my lemonade tastes because it is not as sweet as full strength.  I have an empty gallon jug marked where to fill the concentrate to before adding water for one gallon of lemonade.

Here’s a trick to keep the lemonade cold when serving in the 5 gallon cooler jug (like an Igloo).  Freeze a clean gallon milk jug with water.  Drop that in the lemonade and keep another milk jug with water in the freezer for when the first one melts, then keep switching them out until the lemonade is gone.  The lemonade stays cold and it doesn’t get diluted.  And…I don’t outrun my ice maker!

Where we live, it’s nice to have something cold on tap outside.  Since we don’t snack between meals and only have water to drink between meals, this is an occasional treat, especially when we have guests.  It makes everyone feel special and gets them outside when the temperatures are in the 100’s.  We have plenty of shade and water play to keep them cool too.  There are just times when they have to go out to play!

Thank you for your ideas!




  1. Barb Nauman says

    Lemons and limes can be used in so many creative and economical ways! When I find them on sale I buy enough to put in a bowl for about a week on my kitchen island. I love the simplicity and natural beauty of the fruit.

    To save money, but still wanting to make my guests feel special, I have started serving ice water in a pretty glass or crystal pitcher. I slice a lemon and lime and float a several slices in the water. So pretty!
    If I have no further use for the slices at that time I freeze them in a single layer wrapped in foil. When I make lemonade or limeade (I find frozen limeade is often cheaper at the store), I add the frozen slices and stir them. Since they are frozen they keep it cooler for much longer. I have refrozen the slices and used them again! They have absorbed so much flavor they are good for another round!

    I always save the rinds-there are multiple uses! I grate the rind for use in frostings, cakes, lemon chicken, etc. I often cut a few rind in small chunks and grind them up in the garbage disposal for a terrific fresh scent. I have started saving all citrus rinds as Fall approaches. They can be dried and tossed in a fireplace during the winter months for a burst of unexpected and delightful aroma!


    • says

      I love lemons and limes too. Good tips on citrus. It’s funny you should mention orange rinds. I just finished off a draft for a recipe to post in the future for Candied Orange Rinds which are great to make around Christmas when oranges are more in season and a jar of them make a great Christmas gift. For those of you who don’t want to wait until the post comes out you can find Candied Orange Rinds in your copy of Dining on a Dime.

      • Jan R says

        When I worked in a restaurant, and felt under the weather, I would cut a lemon, an orange or a lime in half and put it on my work space. Just seeing it and occasionally taking a whiff of it healed me.

  2. Barb Nauman says

    I wanted to share another wonderful and yummy idea for citrus-I attend a 4th of July party this summer and the biggest hit of all was a GREEN cake!:

    ~Key Lime Cake~
    1 Lemon cake mix
    1/3c. oil
    1 box lime Jello
    1/3c. key lime juice*
    3/4c. water
    3 eggs

    Combine all and baked as directed on cake box. Combine powered sugar and enough key lime juice to make a glaze. Poke holes over warm cake and drizzle the glaze over. Cool. Frost with your favorite cream cheese frosting:)

    *I did buy a bag of Key Limes and the cost was $3.49. This was a bit of a splurge, but the flavor is SO worth it! I have saved all the rinds from the Key Limes, and will use them in other recipes. I still have almost half a bag left, and they have kept well in the refrigerator. Regular bottled or fresh lime juice also works, and you will still have a wonderful desert:)
    I am going to make this at Christmas this year-it is very festive!

    • says

      Perfect for Christmas and St. Patty’s Day. I am always on the look out for St. Patty’s day recipes. This would also look pretty with the pastels of Easter. Ok I know I’m getting carried away but it sure does sound yummy Barb.

      To think years ago when I lived in El Paso I use to buy a huge bag of Key limes for a quarter for my husband to use in his ice tea. I didn’t have a clue what they were but I knew he loved them in his tea. Now when I think of all the recipes I could of used them in!!!

  3. Irene says

    Are key limes and limes the same thing? Ready to try the Key Lime Cake receipe above – sounds delicious!

  4. says

    We’ve been making strawberry lemonade for several years. I find frozen strawberries at Sam’s Club, and they even have sliced strawberries. We use frozen fruit in smoothies too. I liked the ideas about lemons and limes, esp. freezing them! Thanks! Love the newsletters, Jill and Tawra!

  5. Barb Nauman says

    Hi Irene! No, Key Limes are much smaller-about the size of a walnut. Their flavor is so much better it is worth it for Key Lime Pie and this Key Lime Cake. I would suggest with any citrus fruit you want to squeeze the juice from to do the following first:

    1) Bring the fruit to rm. temperature
    2) Roll it around and push down slightly-this will get you more juice
    3) Squeeze out all you can, then take a melon baller and scoop out any remaining pulp, if you’d like. If you set the pulp in a strainer and press down you will get even more juice.

    I believe I got 2 doz. Key Limes in the bag I purchased. I have put a number of them-whole and in the rind, directly in the freezer wrapped in foil. I always write in black maker the date and the food item to avoid “mystery packages.”

    Today I enjoyed probably my very favorite way to use limes-I made myself a Cherry Lime Diet Coke!!….actually I drank it most of the day, just refilling my glass:) I buy Maraschino Cherries (the cheapest I can find!) and put a couple in my Coke and pour in a little cherry juice-YUM! Then I squeeze lime slices and stir them in. What a great summer day treat at a fraction of what you would pay at Sonic, etc.!

    Obviously, you can use most any soda/pop/soft drink for this. When I have a friend over I will often use Sprite or 7UP for this drink. It always looks so pretty. If you want to REALLY impress your friends, add a scoop of lime, or Cherry Lime sherbet! WOW! That combo makes a wonderful summer desert too, and everyone loves it!

    I’ll be so anxious to hear about any Key Lime Cake successes:)

    Blessings to All~

  6. Bea says

    I looked up the Candied Orange Rind recipe in the cookbook and it looks great. Do you eat them like candy, or use them some other way?

  7. Barb Nauman says

    I’m going to make your orange rind candy for Christmas gifts! Since I have plenty of limes I’ll be doing some of them, too. Because of this summer heat I have been thinking-wishful!!-cooler weather for several weeks. I love Fall and Christmas, and I especially love cooking and baking for these special seasons:)

    • says

      That is why I haven’t posted the orange rind recipe yet because we usually post it around Christmas. You are right it does make a pretty and yummy Christmas gift and something different from the usual fudge etc.

  8. Bea says

    I made the Strawberry Lemonade and it’s delicious! It has now become one of my favorite drinks. It’s fun to eat the strawberry in the glass when the lemonade has been drunk. Also, I have been intrigued by the Candied Orange Peel recipe which I will make for Christmas. Maybe even Thanksgiving too. I was doing a search for what you can do with the Candied Orange Peel and I read that you can dip them in melted chocolate for an exceptional treat served with coffee, you can chop them up to use as a topping for pound cake, and you can add chopped pieces to puddings & custard. All sound like great ideas.

  9. Irene says

    Thank you Barb for the explanation above on “key Limes” and how to use them for the Key Lime Cake recipe!

  10. Bea says

    I made the Key Lime Cake last night. I used regular limes though. The cake is great. Looks pretty, and would be nice for Christmas, maybe with a tinted red icing. I was hungry for a citrusy dessert since citrus seems cooling and refreshing to me, so I made this cake. Very good. I stored it in the freezer to take small slices from when I went one.

  11. Barb Nauman says

    Great Bea! Glad you enjoyed the cake. It sure was a hit this summer! If you used Jill’s candied orange peel recipe and substituted lime peels I think those would be gorgeous on the cake at Christmas!

  12. Bea says

    Barb, That sounds like a great idea. Thanks. I’m looking forward to Christmas. For one reason, I’m tired of the heat!!! Yuck! And I’m looking forward to making Candied Orange Peel and Lime Peel for the cake.

  13. Barb Nauman says

    Bea, I’m sick of the heat, too! Do you make anything special at Christmas that you do on the cheap? Gifts or foods?

    • says

      Sorry it took me so long to answer but I have been on a trip to Colorado and just got back today. So does your son live in Wichita too? Tawra lives in Andover which is almost Wichita. She is only 10 miles away but it is so built up now they are getting closer to being just one city. Yes it is a small world.

  14. Bea says

    Barb, I am a Catholic and a rosary maker, so for Christmas I have made many handmade custom rosaries and prayer chaplets. Also, I like to give quick breads, such as Banana Chocolate Chip or Lavender Bread. I have a wonderful quick bread recipe that includes organic lavender buds and also lemon. It is an unusual treat that many people have never had, and are impressed with when they taste it. The Lavender Bread is nice for special occasions too, because it’s different and elegant. I also like to make cookies as gifts, given with pretty plastic bowls and wrapped with ribbons.

  15. Barb Nauman says

    Hi Bea,
    I loved reading your gift ideas. I’m going to check out Lavendar Bread-wow! Sounds wonderful. Blessings~

  16. Barb Nauman says

    Hi Jill,
    Welcome back to the heat-Yikes! This is about the hottest summer I can remember.
    Yes, my son, Scott, and his family live in Wichita. This summer they moved over to Derby for the school district. Scott does aircraft design for Cessna. We lived in that area for many yrs. when my kids were little. I enjoy coming down from Kansas City to see friends and do a little shopping. There is a great new Good Will store in Derby! Check it out! Sometime when I drive down I’d love to meet you for coffee! Bless you and Tawra for starting this website. You are helping a lot of people!


  17. Bea says

    Lavender Lemon Tea Cakes (Makes 2 loaves) 3 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3/4 cup almond slivers, 1-1/2 cups sugar, finely grated zest and juice of 2 lemons (1/3-1/2 cup), 1 stick of unsalted butter at room temperature, 6 eggs, at room temperature, 1/2 cup buttermilk, 2 tablespoons dried lavender flowers. Preheat oven to 350 degrees. Butter and flour 2 loaf pans. Combine flour, baking powder and salt. Combine sugar and lemon zest in separate bowl. With your hands rub the lemon zest into sugar. Add the butter. Add eggs one at a time while mixing. Add lemon juice and mix. Add half of the flour and mix. Add all of the buttermilk and then remaining flour. Finally add slivered almonds and lavender flowers and mix just until combined. Spoon batter into 2 loaf pans. Bake 55-60 minutes. When cool wrap in plastic wrap, tie with purple ribbon, and make a yellow tag with name of bread on it and give as gifts.

  18. Barb Nauman says

    Wow! What a lovely gift to give and receive, Bea! Thank you so much for sharing. I am anxious to try these. Yum!

  19. Sheri says

    Our neighbor has these wonderful lemons hanging over the fence that they allow us to use. I made up some lemonade slush that is wonderful! No cooking required! I do this in my Blender that is on my Bosch mixer. Vitamix, Blendtec and other high powered blenders can do this.

    Into the blender:
    Grate the peel of half a lemon.
    Juice of two lemons (2/3 cup).
    Add 1/2 cup sugar.
    Add ice cubes or crushed up to the 3 cups mark.
    Fill with water up to the 5 cup mark.
    Blend on high until the ice is demolished.

    I gave the recipe to my neighbor with a sample. This could be turned into popsicles too.

    So refreshing!

  20. Magdalen says

    Thank you for the lovely citrus recipes. Wouldn’t the candied orange peel be nice dipped in melted plain chocolate!

  21. Grizzly bear mom says

    I thin frozen juice concentrate by adding 133% of the water recommended; or 4 and not 3 cans of water. Using just the amount directed make it taste like syrup to me.

    It also seems to me that you could grind up citrus fruits or merely their skins and rinds in your blender and frozen them in ice cube trays. Then you could add them to juices.


    HOW TO MAKE HOMEMADE DRIED CITRUS RINDS — (What to do with all those leftover orange or grapefruit halves that your family eats, besides putting them down the disposal!!)
    1) Rinse halves again, cut off any scabby areas, then using a carrot peeler, take off the colored rind, with no white pith.
    2) Cut into small pieces about 1/8″ by 1/2″.
    3) Put between 2 layers of paper towels into a pie pan. Spread the rinds out so none touch each other. Then you can put them on top of the frig or on a counter.
    4) Every couple of days, stir them up so they don’t stick to the paper. Again, make sure that none touch each other.
    5) After about 10-14 days, when they are no longer flexible & you can break them by snapping in bits, they are ready to be crumbled into 1/8″ – 1/4″ lengths. Store each flavor in small plastic or glass containers.
    6) Stir in 2-3 TB of dried rind into a cup of regular sugar & let sit a while longer to make flavored sugars for cookie or cupcake toppings, etc.
    Got this decades ago from a college friend who was a Chinese from Jamaica. His thrifty mom used the dried orange rinds a lot in her Asian cooking…


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