Name: Pink Lemonade
Total time: PLACEHOLDER
Ingredients: 1 pound strawberries , hulled and halved (2¾ cups); 1 lemon , sliced thin, plus 1 cup juice (6 lemons), plus extra slices for garnish; ⅓ cup honey; 7 cups water , divided

Why This Recipe Works

Instead of the store-bought powdered mix that is loaded with sugar, we wanted to re-create the characteristic color and flavor of pink lemonade using a less-processed sweetener. We chose vibrant red ripe strawberries to muddle with lemon slices and naturally produced honey. We used the method we developed for our infused waters here with great success: muddling the straw berries and honey with lemon (peel intact) to extract the oils and punch up the lemon flavor. The muddled mixture was then combined with water and infused before straining out the solids and combining it with freshly squeezed lemon juice and more water. The result is a pink delight, with sweetness provided by the fresh berries and honey and sourness coming from the lemon.

Before You Begin

Do not substitute bottled lemon juice, as fresh lemons serve as the backdrop for this drink. For ideal flavor, infuse the mixture from step 1 for no more than 1 hour and enjoy this infused water on the same day of its preparation.

Instructions

Combine strawberries, lemon slices, and honey in 8-cup liquid measuring cup or large bowl. With potato masher or muddler, muddle fruit until broken down and all juice is expressed, about 30 seconds. Stir in 4 cups water. Cover and refrigerate until flavors meld and mixture is chilled, 30 minutes to 1 hour.

Strain infused water into pitcher, pressing on solids to extract as much juice as possible. Discard solids. Stir in lemon juice and remaining 3 cups water and garnish with extra lemon slices. (Lemonade can be stored in refrigerator for up to 1 day; garnish with extra lemon slices just before serving). Serve in ice-filled glasses.