Roasted Strawberry Lemonade Pitcher

By Sprig Originals ✓ · cooked up in Sprig

A pitcher of proper strawberry lemonade: berries roasted at high heat until their juices turn jammy and almost caramelized, strained into a glossy pink syrup, then stirred into hand-squeezed lemon juice and cold water. Roasting instead of simply simmering pulls out a deeper, sun-warmed strawberry flavor that survives dilution and ice, so the last glass tastes as good as the first. No powdered mix, no fake pink — just fruit, sugar, and lemons.

Ingredients

• 1 1/2 lb fresh strawberries, hulled and halved (quartered if large)
• 3/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 pinch kosher salt
• 1/2 cup water

• 1 cup fresh lemon juice (from 6 to 8 lemons)
• 2 tsp finely grated lemon zest
• 5 cups cold water, plus more to taste
• 2 tbsp granulated sugar, if needed

• plenty of ice
• 1 cup strawberries, sliced
• 1 lemon, thinly sliced
• 1 small handful fresh mint or basil leaves (optional)

Instructions

1. Heat the oven to 400°F and line a rimmed baking sheet with parchment (the juices will scorch on bare metal). Toss the hulled, halved strawberries with 3/4 cup sugar, 1 tablespoon lemon juice, and a pinch of salt directly on the sheet and spread them into a single layer, cut sides down.
2. Roast for 25 to 30 minutes, until the berries have collapsed and the juices around them are thick, bubbling, and darkened at the edges. Do not let the syrup on the pan turn black; if it is browning fast at the corners, pull the pan at 22 minutes.
3. Scrape the berries and every bit of pan syrup into a medium bowl. Add 1/2 cup water and stir, using the water to loosen any caramelized syrup stuck to the parchment. Let stand 10 minutes to cool slightly.
4. Set a fine-mesh sieve over a bowl and pour in the berry mixture. Press gently with the back of a ladle to release the juice, stopping before you push pulp through — you want a clear, glossy syrup, about 1 1/4 cups. Save the pressed berries for yogurt or ice cream.
5. Zest 2 teaspoons of lemon zest, then juice the lemons to get 1 cup of juice. Strain the juice through the sieve to catch seeds and heavy pulp.
6. In a 2-quart pitcher, combine the strawberry syrup, lemon juice, lemon zest, and 5 cups cold water. Stir for a full 30 seconds — the syrup is dense and sinks to the bottom.
7. Taste and adjust: add 2 tablespoons sugar (stirred until dissolved) if your lemons were especially sharp, or up to 1 cup more cold water if you want it lighter. Chill at least 1 hour, or until very cold.
8. Fill glasses to the top with ice, stir the pitcher again from the bottom, and pour. Garnish each glass with sliced strawberries, a lemon wheel, and a mint or basil leaf if using.

Chef's tips

Nutrition (per serving, estimated)

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