Update a tart summer staple with this fruity and colorful variation.
ingredients: Add all to shopping list
About 3 1/2 cups water
1 3/4 cups sugar
Strips of zest from 2 lemons
1 pint strawberries, hulled
1 1/2 cups fresh lemon juice (from 6 to 9 lemons)
Ice cubes, for serving
10 whole strawberries, for decoration
At a glance:
1. Put 1 1/2 cups of the water and 1 1/2 cups of the sugar in a saucepan with the strips of zest. Bring to a boil, then simmer for 2 minutes. Remove from heat and let syrup steep 10 minutes.
2. Puree the hulled berries and remaining 1/4 cup sugar in a blender or food processor. Strain into a large pitcher and stir in the syrup (without the zest), lemon juice, and water to taste (up to 2 more cups). Chill well.
3.Stir before serving. Pour over lots of ice and finish with a berry on the rim.
Serves 10. Per serving: 150 calories, 41g carbs; no protein, fat, or cholesterol.