Strawberry Mint Lemonade

In a medium sauce pan, combine 2 cups of the water and the sugar. Heat over medium-high heat until sugar completely dissolves, about 8–10 minutes. Remove from heat and set simple syrup aside to cool.

Heat frozen strawberries in the microwave until thawed, approximately 30-45 seconds. Once thawed, muddle (mush) strawberries until they are all mushed and you have made a thick strawberry paste, about 2/3 to 1 cup in volume. If you like larger chunks of fruit, don’t mush the strawberries as much.

In a large pitcher, combine lemon juice, strawberries, and remaining 5 cups water. Stir to combine. Add about half of the simple syrup into the mixture and stir to combine. Continue to add the simple syrup, ¼ cup at a time, until lemonade reaches your desired level of sweetness. I tend to use most of my simple syrup, but it really depends on the lemons and the strawberries.

Add fresh mint leaves and stir again. If possible, place lemonade mixture in the refrigerator for 30–60 minutes to allow the flavors to meld. If you can wait this time, you will be rewarded. If not, it will still be super tasty, just not as minty.

Serve cold. If you somehow don’t finish the lemonade and want to store it for the next day, I recommend removing the mint leaves, as they will wilt after a while.