Strawberry coconut lemonade only requires four ingredients and is fairly easy to make. It’s a great summer refresher with lots of flavor. Strawberries are sweet and enjoyable, but coconut milk adds so much essence to the drink.
Like most, this recipe can be customized to your liking by adding different amounts of any of the given ingredients. One of my favorite things to do with this recipe is to freeze the mixture into popsicles for hot summer days.
What you’ll need
- 1 cup freshly squeezed lemon juice (about six lemons)
- 1 cup water
- 1 ⅓ cups sugar
- 2 cups strawberries
- 18-ounce can coconut milk
Begin by making the lemonade base. The first thing you’ll need to do is squeeze one cup of lemon juice from fresh lemons. To get the most juice out of each lemon, I recommend rolling the lemons across a cutting board a few times with your palm. Cut each lemon in half lengthwise and squeeze. Place the lemon juice, water and sugar in a saucepan. Bring the ingredients to a boil and stir to dissolve the sugar. When the sugar is fully dissolved, remove the pan from heat.
Next, remove the stems from the strawberries and slice them in half. Add the lemonade base, strawberries, and coconut milk to a blender. Blend until the strawberries are pureed and the mixture is smooth.
Run the mixture through a fine mesh sieve to remove seeds. If you don’t own a sieve or don’t mind seeds, this step can be skipped.
Place the mixture in a pitcher, adding ice and cold water to finish. Garnish with strawberries or lemons to your liking.
Stevie Carr can be reached at [email protected]