Strawberry Lemonade Mocktail
A sparkling strawberry lemonade mocktail made with fresh strawberries, real lemon juice, and plain sparkling water. Ready in 10 minutes, easy to batch for a crowd, and built on tested ratios that keep the fizz where it belongs -- in the glass.
Servings 4 glasses
Calories 90kcal
Cost $4
Equipment
- 1 Blender
- 1 Fine mesh strainer
- 1 Citrus juicer
- 4 Tall glasses
Ingredients
For the Strawberry Base
- 400 g fresh strawberries hulled
- 60 ml fresh lemon juice about 2 lemons
- 30 ml simple syrup or to taste
For Serving
- 1000 ml plain sparkling water 250ml per glass -- add at serving time only
- ice cubes large cubes preferred
- fresh strawberries and lemon slices for garnish, optional
Instructions
Make the Strawberry Base
- Remove the stems and hull 400g of fresh strawberries. Rinse under cold water and pat dry with a clean towel.
- Add the strawberries to a blender and blend on high for 30 seconds until completely smooth with no visible chunks.
- Pour the blended puree through a fine mesh strainer into a bowl or jug. Press firmly with a spoon to push through as much liquid as possible. Discard the seeds and pulp.
- Squeeze 2 lemons to get 60ml of fresh lemon juice. Pour into the strained strawberry puree and stir to combine.
- Add 30ml of simple syrup and stir well. Taste the base -- it should be tart and bright. Add a little more syrup if you want it sweeter, or more lemon juice if it needs more tartness. Adjust now, before the sparkling water goes in.
Assemble and Serve
- Add ice cubes to 4 tall glasses. Divide the strawberry lemonade base evenly between the glasses -- roughly 90ml per glass.
- Pour 250ml of plain sparkling water into each glass slowly, tilting the glass and pouring down the side to keep the carbonation. Do not stir vigorously.
- Add a fresh strawberry and a thin lemon slice to the rim of each glass. Serve immediately -- the fizz is best in the first few minutes.
Notes
Make the base up to 24 hours ahead and store sealed in the fridge -- add sparkling water only when serving. Use large ice cubes to slow dilution. If using frozen strawberries, add an extra squeeze of lemon into the base to brighten the color. Roll lemons firmly on the counter before cutting to get more juice per lemon.
