Berry Orange Lemonade is a summertime treat best enjoyed when strawberries are at their peak from late July through early September.
Depending upon the weight of your fruit and the juicer you’re using, you’ll need two to three oranges, two to three lemons, three to six strawberries, and about 3 teaspoons of agave nectar. With water. This makes about 28 fluid ounces or two to four servings. Think of this recipe as a template using three basic elements:
- A sweet-tart liquid as a base: in this case lemonade
- A fruit puree to provide body: in this case strawberries; and
- Fruit juice to provide a complementary or contrasting flavor.
Everything in this recipe can be substituted. For example, Blackberries or mango can replace strawberries. Pineapple or grapefruit juices can replace orange juice. Lime juice, hibiscus concentrate, or tamarind pulp can replace lemon juice. Any sweetener of your choice can replace the agave. Use what’s in season, use what you have, use what you like, and don’t be afraid to experiment. I’ve used all fresh fruit in the video, but you can also use bottled juice and frozen or canned fruit as you like.
- 240 mL, about 8 fl oz orange juice from 2-3 medium-sized oranges
- 80 mL, about 2 ¾ fl oz lemon juice from 2-3 medium-sized lemons
- 100 grams, about 3 ½ ounces strawberries
- 16 grams, about 3 teaspoons agave nectar
- Add the strawberries and lemon juice to a blender and process until smooth.
- Add the orange juice and agave and stir to combine.
- Add the water
- Adjust by flavor as desired.
For a slushie, substitute ice for some or all of the water and process in the blender.
Replace the water with a dry sparkling wine like a Prosecco.
Replace the agave with simple syrup and the water with a neutral spirit like vodka. Add a dash or two of orange bitters, and serve up, on the rocks, or blended with ice.