- 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