Strawberry Lemonade

Serve with Hot Sausage Burgers with Broccoli Rabe and Provolone and Fennel and Pepper Salad.


  • 1 pint small strawberries, hulled and halved
  • A few sprigs fresh mint
  • 1/3-1/2 cup sugar
  • 6 cups spring or still mineral water
  • 12 lemons, juiced


Add the berries and mint to a glass pitcher and muddle with a wooden spoon.

In a large pot, add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.

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Rachael Ray