Strawberry Lemonade
3 or 4 lemons, enough to yield 1/2 cup juice
4 cups water
3/4 cup granulated sugar
1/2 teaspoon salt
1 cup strawberries, hulled
Ice cubes (optional)
Thin lemon slices (optional)
Cut the lemons in half and ream or squeeze the juice from them. Pour
the juice through a fine-mesh sieve into a measuring cup and discard
the seeds and the pulp. You should have 1/2 cup. Cover and
refrigerate.
Place the water, sugar, salt, and strawberries in a saucepan and bring
to a boil over medium-high heat. As the mixture heats, stir it often
with a wooden spoon and, using the back of the spoon, crush the
berries.
Continue to boil, stirring often, until the sugar has dissolved and a
light syrup has formed, about 2 minutes. Remove from the heat, let
cool, cover, and refrigerate until well chilled.
Pour the chilled syrup through a fine-mesh sieve into a pitcher;
discard all the strawberry pulp. Add the lemon juice and stir well.
Taste and adjust for sugar. Pour into glasses. Serve with ice cubes
and garnish with lemon slices, if desired.
Makes 4 8-ounce servings.
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