While we were in San Diego, I fell in love with a soup & salad bar called Souplantation. It was one of my favorite places to visit for lunch, and now that we’re back on the East coast, I find myself wishing the chain stretched just a little further to reach us (I think the closest one is in North Carolina – road trip)! Not only were all the soups I tried delicious and the salads fresh, but the hubby and I fell in love with their strawberry lemonade (you can barely see it in the photo I took on my phone of my lunch one day, but it’s there in the upper left-hand corner):
It was so refreshing, and I loved that I could see little strawberry seeds in the lemonade! I decided that I needed to recreate it at home, although I toned down the strawberry flavor just a bit to make more of a pink lemonade for spring. There’s really nothing like fresh, homemade lemonade, and I hope you’ll give it a try! Have a great weekend!
- 3/4 cup sugar
- 1 cup water
- 1 cup lemon juice (6-8 lemons)
- 6 ounces strawberries, hulled
- 3 1/2 cups cold water
First, make a simple syrup with the sugar and water (so that the sugar won’t settle to the bottom when added to the lemonade). To make the syrup, heat the sugar and water in a small sauce pan over medium-high heat until the sugar is completely dissolved. Remove from the heat. Extract the juice from the lemons, enough to yield one cup of lemon juice. Puree the strawberries in a food processor, and then use a fine mesh strainer to strain the strawberry puree in order to remove any large chunks and some of the seeds. In a large pitcher, pour in the warm syrup and fruit juices. Add in the cold water and stir. Chill in the refrigerator until ready to serve. Serves about six.