Now that May flowers are blooming and warm weather is here, it's safe to say we're officially in picnic season. Which means it's also officially lemonade season. This year, try something special by mixing up a pitcher of this strawberry-studded version. My favorite recipe comes courtesy of Epicurious.
1/2 lb strawberries (1 1/2 cups), trimmed and halved
1 1/2 cups fresh lemon juice (from about 5 lemons)
1 to 1 1/2 cups sugar
3 cups cold water
Puree strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.
YIELD: Makes about 1 1/2 quarts
To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.
Lemonade can be made 2 days ahead and chilled, covered.