(6 servings)
  • 1 pound strawberries, sliced

  • 1/2 cup Muscovado sugar

  • 3 1/2 cups water, divided

  • 1 1/2 cups lemon juice (from 6 to 8 large lemons)


  1. In a small saucepan combine 2 cups of the sliced strawberries with the Muscovado sugar and 1/2 cup water.

  2. Bring the pot to a boil then reduce to a simmer. Simmer for 5 minutes.

  3. Remove the pot from the heat then let cool. Cool completely in the refrigerator.

  4. Strain the syrup through a mesh strainer, pressing firmly on the strawberries to push out some of their juices.

  5. In a large pitcher add the lemon juice. Muddle the remaining sliced strawberries with the lemon juice.

  6. Then stir in the syrup and the remaining 3 cups water.

  7. Top with the lemonade making sure each highball glass filled with ice gets a good bit of the strawberries.

  8. Finish with a grinding or two of fresh cracked pepper. Serve on a sunny day.

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