Homemade Strawberry Limeade Recipe
Let’s be real for a sec – this homemade strawberry limeade is superior to any strawberry lemonade. The lime flavor is naturally sweeter, with soft floral notes that just scream “summer”! Add in sweet strawberries and you’ve got the most refreshing drink to ever grace your pitcher. This homemade strawberry limeade recipe is my go-to when I want something that feels a little extra without actually putting in too much effort. It’s the perfect summer drink for chill days on the patio or backyard summer cookouts.
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It comes together with just a handful of ingredients and blows any store-bought version out of the water. This summer beverage is a bold, citrusy, fruit-forward drink recipe that’s sweet, tart, and super satisfying. Pour yourself a tall glass over ice, enjoy with your favorite snacks, and thank me later.
If you’re in the mood to switch things up, don’t miss my blueberry lavender lemonade or soursop limeade for even more summer sipping inspo!
Key Ingredients
Strawberries. Both fresh and frozen strawberries work perfectly for this recipe. You can blend the pulp in or save it after getting the strawberry syrup to make strawberry jam!
Limes. Fresh limes are used in this recipe for optimal taste. Freshly squeezed limes convey the subtle floral taste of the citrus that is often missing from the bottled version.
Sugar. Granulated white sugar adds sweetness without masking the flavor of the other ingredients.
Frequently Asked Questions
Why do I have to cook the strawberries for the juice? Cooking helps to break down the fibrous part of the strawberries so that, if you choose to blend it, it will incorporate smoothly. Cooking the strawberries also intensifies the flavor by concentrating the natural sweetness. On the other hand, if raw strawberries are blended into the juice the fiber will separate almost immediately and the strawberry flavor will not be as prominent.
Should I use frozen or fresh strawberries for this lemonade? Both fresh and frozen strawberries work equally well for this recipe. Opt for frozen strawberries if you make this strawberry limeade outside of strawberry season (late May to early July). Frozen strawberries are picked at peak ripeness so they will likely have more natural sweetness than out-of-season fresh strawberries.
Tips for the Best Strawberry Limeade
Don’t skip cooking the strawberries! This is a crucial step! It breaks down the fibrous pulp of the strawberries to give a smoother texture if you choose to blend it in and it also intensifies the natural sweetness of the strawberries. You’ll end up with a strawberry syrup that is the main source of strawberry flavor in this strawberry limeade and strawberry pulp that you have the option to either blend in or to reserve to make into strawberry jam or a compote like this blueberry topping.
Skip the lime zest! In an effort to get maximum flavor in citrus drinks like this strawberry limeade, many opt to simmer the zest in the syrup. Lime zest has more bitter components than lemon or orange zest. In addition, the bitter components are volatile and easily absorb into the flavor if the limeade whether added with the strawberry simple syrup or in the pitcher once the limeade is complete
Use a citrus press. Citrus juicers like this one help to extract a little flavor from the zest as well without adding too much of a bitter flavor.
Keep the heat for the strawberry syrup at low-medium or lower. This prevents the sugar from burning and the syrup boiling over.
Use fresh lime juice for best results. Freshly squeezed limes have a sweeter flavor with subtle floral notes from the zest when using a citrus juicer. Although bottled lime juice will work in this recipe, it does not have the same flavor complexities as fresh lime juice and tends to be more sour than anything due to added citric acid.
Jazz your limeade up even more by adding you favorite alcohol. A splash of gin complements the subtle floral notes of the lime but a little vodka or even white rum can add its own zing for a fun cocktail! Alternatively, you can add club soda for some fun bubbles!
How to Make the Strawberry Limeade
Start by Making the Strawberry Syrup
Step 1. Add the strawberries to a large saucepan along with the sugar. Cover with a vented lid and allow to simmer over low-medium heat for 8-10 minutes until the mixture resembles a chunky syrup. If you opt to use frozen strawberries it will take a couple minutes longer to render the syrup due to the starting temperature.
Step 2. Strain the syrup from the strawberries. Allow the syrup to cool before pouring into a pitcher. Reserve the strawberry chunks to make a strawberry compote to avoid waste. Be careful as the syrup will be extremely hot!
Alternatively you can blend the strawberry chunks into the limeade, straining after with a fine mesh sieve then discarding any leftover pulp.
Make the Strawberry Limeade
Step 1. Add the strawberry syrup strained earlier, the lime juice and water to a large pitcher and stir to incorporate.
Step 2. Chill until ready to serve. Avoid adding ice cubes directly to the pitcher as this will dilute the strawberry limeade. Add any garnishes (like mint) as desired. Alternatively, you could opt for reusable ice cubes that don’t melt!
Make a Strawberry Compote with the Leftover Strawberry Chunks (Optional)
Step 1. Using a blender or food processor, puree the strawberry chunks set aside earlier and transfer to a saucepan along with the sugar. Allow the strawberry chunk puree to reduce over low-medium heat for 10-20 minutes until it reaches a deep red color but the mixture is still easily spreadable (similar to preserves).
The low heat helps ensure that the strawberry filling doesn’t dry out and burn before the flavor deepens.
Step 2. Once the strawberry compote is ready, transfer it to an airtight container and refrigerate until ready to use. Use as a filling for cakes like this honey lemon layer cake, as a topping for pancakes or simply spread on toast!
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Equipment
Ingredients
- 2 lbs strawberries
- 5 medium limes, juice only 4½ oz
- 2 cups granulated sugar
- 5 cups water add more as desired to dilute sweetness
Instructions
Make the Strawberry Syrup
- Add the strawberries to a large saucepan along with the sugar. Cover with a vented lid and allow to simmer over low-medium heat for 8-10 minutes until the mixture resembles a chunky syrup. If starting with frozen strawberries this step will take longer.
- Strain the syrup from the strawberries and allow the syrup to cool before pouring into a pitcher. Be careful – the syrup will be extremely hot! To avoid waste, reserve the strawberry chunks to make a strawberry compote. Alternatively you can blend the strawberry chunks into the limeade, straining with a fine mesh sieve. The strawberry limeade will have a thicker consistency though.
Make the Strawberry Limeade
- Add the strawberry syrup strained earlier, the lime juice and water to a large pitcher and stir to incorporate.
- Chill until ready to serve. Add any garnishes (like mint) as desired. Avoid adding ice cubes directly to the pitcher as this will dilute the strawberry limeade.
Strawberry Compote with the Leftover Strawberry Chunks (Optional)
- Using a blender or food processor, puree the strawberry chunks set aside earlier and transfer to a saucepan. Allow to reduce over low-medium heat for 10-20 minutes until it reaches a deep red color but the mixture is still easily spreadable (similar to preserves).
- Once the strawberry compote is ready, transfer it to an airtight container and refrigerate until ready to use. Use as a filling for cakes like this honey lemon layer cake, as a topping for pancakes or simply spread on toast!
Notes
- Add water as desired to dilute the sweetness
- Avoid adding lime rind to the strawberry limeade (in either the strawberry syrup or in the pitcher/bottle while storing). Lime zest has more bitter notes than other citrus and it can cause the entire drink to have bitter taste
