Prep 20 mins
Cook 0 mins
This recipe comes from the fabulous Moosewood New Classics cookbook and is a perfect summer treat. The recipe says that the strawberry puree can be kept for up to four days in the refrigerator.I don't actually know--it's never lasted that long.
- 1 cup sugar
- 1⁄2 cup water
- 2 cups rinsed stemmed and chopped strawberries
- 1 cup fresh lemon juice
- 24 ounces sparkling water
- 3 large lemons usually makes at least a cup of juice. Zap the lemons for 1 minute in the microwave to make them as juicy as possible before squeezing.
- In a small saucepan over medium heat combine sugar and water. Stir until sugar is completely dissolved and the liquid is clear.
- Pour the sugar syrup into a blender with the strawberries and lemon juice and puree.
- If serving immediately combine the puree and sparkling water in a pitcher and serve in tall glasses over ice. Or refrigerate the puree and prepare individual servings by mixing equal parts puree and sparkling water.
This was so simple to make and has such a great flavor! Made as written and had a glass right away and put the rest in the fridge; finished it off at dinner. Going into my Best of Cookbook!! Made for 2012 Spring PAC.
A delightful drink, the sweetness and the sour tang! I've put this into an airtight storage jar and placed it in the fridge. Wonder how long it will last. Made as part of PAC 2009. Thanks for sharing!