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On a hot summer day, I don’t think there’s anything better than an ice-cold glass of lemonade… unless you throw in some strawberries. Then you’ve got magic.

Fresh lemons and strawberries arranged on a wooden cutting board, ready for making strawberry lemonade concentrate.

This strawberry lemonade concentrate is one of those things that is such a fun edition to our pantry. It’s sweet, tangy, and tastes like you somehow bottled up summer. Plus, when you’ve got a jar ready to go, it takes all of two minutes to mix up a pitcher for company… or just for yourself when you need a little treat.

Why I Love It

It’s fast. You can have jars cooling on the counter in under an hour.
You get to use fresh summer fruit while it’s cheap and at its best.
It’s shelf-stable for a year or more (if you don’t drink it all first).
It makes winter taste like July.

Close-up of a mason jar filled with iced strawberry lemonade, garnished with fresh strawberry slices and a lemon wedge.

What You’ll Need

2 lbs strawberries – If you’ve got berries that are just past their prime, this is a great way to use them up.
18 lemons – You’re aiming for about 4 cups of juice.
6 cups sugar – I know it sounds like a lot, but remember… this is a concentrate.

Fresh lemon juice in a measuring cup and hulled strawberries in a mixing bowl, ready to make strawberry lemonade concentrate.

Let’s Make It

Juice the lemons. You should get around 4 cups.
Prep the strawberries. Chop off the green tops (our chickens get these… they think they’re winning the lottery).
Puree the strawberries until smooth.
Combine everything, strawberry puree, lemon juice, sugar, in a big saucepan. Heat it until it’s just under a boil, stirring so the sugar dissolves.
Strain it if you want to get rid of the seeds. Totally optional.
Ladle into hot jars, leaving about ¼ inch headspace.
Process in a boiling water bath canner for 15 minutes (adjust for altitude).

Glass canning jars filled with homemade strawberry lemonade concentrate, cooling on the counter after water bath processing.

How to Serve It

The basic mix is 1 pint concentrate + 3 pints cold water. Stir it up, pour over ice, and you’re done.

Other ways you can use it:

With sparkling water for a fun fizzy drink.
In iced tea for a strawberry Arnold Palmer.
Poured into popsicle molds (the kids will think this is the best thing ever).
Over crushed ice for a “grown-up” snow cone.

Mason jar of iced strawberry lemonade with fresh strawberry slices, a lemon wedge garnish, and a stainless steel straw, surrounded by halved lemons and strawberries.

Storage

Pantry: Sealed jars keep up to a year in a cool, dark spot.
Fridge: After opening, it’s good for about 2 weeks.
Freezer: Skip the canning and freeze in containers if you’d rather, just leave room for expansion.

Tips From My Kitchen

Headspace matters. Too much or too little can mess with your seal.
Keep jars hot before filling so they don’t crack when you pour in hot liquid.
I use For Jars lids for pretty much all my canning now, I’ve had great luck with consistent seals.
If you don’t mind seeds, skip the straining step and save yourself some dishes.

Close-up of a halved lemon and sliced strawberry on a white surface, ready for making strawberry lemonade concentrate.

FAQ

Can I use bottled lemon juice?
Yes, and it’s actually great for canning safety since the acidity is consistent. But fresh-squeezed has a brighter flavor.

Do I have to use all that sugar?
You can cut it back a little, but it will be more tart and may not store quite as long. You can also just dilute the drink with extra water if you want it less sweet.

Can I skip the canner?
Sure, just store it in the fridge for up to 2 weeks or freeze for a few months.

This recipe is one of my summer staples now. It’s quick, it’s easy, and when you pop open a jar in January… trust me, it’s worth every minute you spent making it.