- 3 cups of fresh strawberries diced
- 2 cups of fresh squeezed lemon juice
- 1 cup of sugar
- Ice cubes
Dice the strawberries then add to a medium sauce pot, cook on low and add the sugar on top. I let the strawberries come to a boil and stir while it’s cooking, you want it to get like a syrup consistency texture. Cooking the strawberries down like this give the sugar time to really soak through the berries and make the natural juices come out. While the berries are coming to a boil I like to put a squeeze of lemon in. Once it has boiled down to about 1 1/2 cups of puree I place it in a bowl to let it cool faster, and once completely cooled down you can store inside of a glass jar with lid (pictured below) and add to your lemon juice and ice as needed. I typically let my puree cool for an hour or so, but if you are impatient you can put it in the fridge to cool faster. Remember if your puree is hot it is going to melt the ice faster once you blend it. This goes fast in my house so I never really get to store it so I do use the full amount of strawberry puree to make a pitcher size slush. Don’t worry about the puree being all the way smooth because you will blend it later to make a slush.
Add 1 cup of ice to start in the blender, then add the 2 cups of lemon juice and the whole jar of the strawberry puree. You should have at least a cup and a half after everything has boiled down. Also if you don’t want to start off with 2 cups of lemon juice directly in the blender start with one and add as you go. Of course the less lemon juice you put the sweeter it will be. Then blend to your desire texture, and you can always add more ice and more lemon juice. It’s that easy, we make this a few times in the summer because this is definitely a sweet treat for every now and then. Of course you can always add your favorite liquor to compliment the drink as well.