- 2 pints strawberries, hulled and halved
- 3 cups sugar, plus more if needed
- 2 cups freshly squeezed lemon juice (from 8 to 10 lemons)
In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.
Recipe courtesy of Ree Drummond
Recipe courtesy of Sandra Lee