Strawberry nectarine lemonade is a refreshing summer drink made with 2 cups of hulled strawberries, 2 ripe nectarines, 1 1/2 cups of fresh lemon juice, homemade simple syrup, and cold water. This easy fruit lemonade makes about 2 quarts, or 8 servings, and needs only 15–20 minutes of preparation, 5 minutes for the syrup, and at least 30 minutes to chill.
Every glass balances bright, tangy lemon with the juicy sweetness of strawberries and fragrant nectarines. The blended fruit gives the lemonade a beautiful rosy color and full flavor, while straining creates a smooth, polished drink that is perfect for cookouts, brunches, picnics, showers, and warm afternoons on the porch.
Jump to RecipeWhy You’ll Love This Recipe
This strawberry nectarine lemonade tastes like summer in a pitcher. Strawberries provide a soft berry sweetness and rosy color, nectarines add floral stone-fruit flavor, and lemon juice keeps every sip lively rather than heavy.
The recipe is also flexible without becoming complicated. You can strain the blended fruit for a smooth beverage or leave it rustic for more body, then adjust the water and syrup after tasting because fresh fruit naturally varies in sweetness.
- Fresh and colorful: Real fruit creates a naturally vibrant drink.
- Easy to prepare: The simple syrup takes about 5 minutes.
- Party friendly: One batch makes about 2 quarts, or 8 servings.
- Make-ahead ready: The lemonade needs at least 30 minutes in the refrigerator to chill.
If you enjoy bright fruit drinks, you may also want to pour a glass of our rhubarb lemonade for another tangy seasonal option.
Ingredients You’ll Need
Choose strawberries that are fragrant, richly colored, and fully ripe. Hull them before measuring so the blender receives only the tender fruit.
Use two ripe nectarines weighing about 12 ounces total, or 340 grams. They should give slightly when pressed and smell sweet near the stem; firm, underripe nectarines will not contribute the same juicy flavor.
Fresh lemon juice makes a noticeable difference. You will need 1 1/2 cups, usually from approximately 6–8 lemons, depending on their size and juiciness.
- 2 cups hulled strawberries, about 10–12 ounces or 285–340 grams
- 2 ripe nectarines, pitted and chopped, about 12 ounces or 340 grams
- 1 1/2 cups freshly squeezed lemon juice
- 1 cup granulated sugar
- 1 cup water for the simple syrup
- 4 cups cold water
- Ice for serving
- Optional lemon slices, strawberries, and nectarine wedges for garnish
It is helpful to measure the lemon juice before starting and to have the cold water ready beside the pitcher. This keeps the final mixing quick and lets you concentrate on tasting the balance.
For a dessert pairing, a slice of fresh strawberry pie makes a wonderfully nostalgic companion to this drink.
How to Make It Step-by-Step
Step 1: Add the granulated sugar and 1 cup water to a small saucepan. Warm the mixture over medium heat, stirring until the sugar has completely dissolved, then let it simmer for about 1 minute before removing it from the heat.
Step 2: Set the simple syrup aside to cool. This short cooling period matters because lemon juice and fruit purée should not be boiled; adding them to hot syrup can dull their fresh flavor.
Step 3: Place the hulled strawberries and chopped nectarines in a blender. Blend until the fruit is smooth, pausing to scrape down the sides if needed so the purée has an even texture.
Step 4: Decide whether you prefer a silky or rustic lemonade. For a smoother drink, pour the purée through a fine-mesh strainer into a bowl or pitcher and press the solids with a spoon; for more fruit texture, skip this step.
Step 5: Pour the fruit purée into a large pitcher and add the freshly squeezed lemon juice, cooled simple syrup, and 4 cups cold water. Stir well from the bottom upward so the fruit and syrup are evenly distributed.
Step 6: Taste the lemonade before chilling it. If the flavor is too strong, add a little more water; if it is too tart, add a little more sugar syrup, tasting after each small adjustment.
Step 7: Refrigerate the pitcher for at least 30 minutes. Serve the chilled lemonade over ice and add lemon slices, strawberries, or nectarine wedges just before serving.
Chef Tips for the Best Flavor
Roll each lemon firmly beneath your palm before cutting it. This loosens the juice inside and can make squeezing easier, although the exact amount of juice will still depend on the lemons.
Strain the lemon juice if it contains many seeds or large amounts of pulp. A little fine pulp is perfectly welcome, especially if you are keeping the fruit purée unstrained for a fuller drink.
Do not add ice directly to the pitcher if you plan to store the lemonade for several hours. Ice will melt and dilute the drink; instead, chill the lemonade in the refrigerator and add ice to individual glasses.
The best adjustment comes after all ingredients are combined. Strawberries and nectarines can range from very sweet to mildly tart, so the finished drink may need a small change in water or syrup.
For a festive presentation, fill glasses with ice, pour slowly, and garnish with a thin lemon wheel, one small strawberry, and a narrow nectarine wedge. A clear pitcher shows off the naturally pink color and floating fruit accents.
For another sweet way to use seasonal fruit, serve this lemonade with a strawberry banana cupcake. The tender cake and juicy drink make a cheerful afternoon pairing.
Serving Ideas and Pairings
This lemonade belongs at any casual summer gathering. Set it beside grilled vegetables, sandwiches, fried chicken, picnic salads, or a bowl of fresh fruit, and let guests help themselves over plenty of ice.
For brunch, serve it in smaller glasses with lemon slices and a bowl of pastries nearby. Its tartness is especially welcome alongside rich breakfast foods, creamy dishes, or buttery baked goods.
The recipe is intentionally alcohol-free and family friendly. If adults want a mixed drink, they can add their preferred spirit to an individual glass, while children and other guests can enjoy the original pitcher as written.
Try freezing a few strawberry slices or nectarine pieces before serving. They can be added to glasses as colorful chillers, though regular ice remains the simplest way to serve the lemonade cold.
If your table includes other sweet-tart favorites, a slice of strawberry rhubarb pie provides a lovely contrast to the drink’s juicy stone-fruit notes.
Storage and Make-Ahead Notes
Keep the prepared lemonade covered in the refrigerator and stir it before pouring. The blended fruit may settle naturally, particularly when the lemonade is unstrained, so a quick stir restores an even texture.
Prepare the pitcher at least 30 minutes before serving so it has time to become thoroughly chilled. It can also be mixed ahead for a gathering, with ice and delicate garnishes held back until serving.
Store garnishes separately when possible. Lemon slices, strawberries, and nectarine wedges look freshest when added close to serving time rather than left floating in the pitcher for an extended period.
If you want a smoother drink for guests, strain the purée before mixing. If you enjoy a thicker, more rustic texture, leave it unstrained and stir the pitcher occasionally as you pour.
For a fun dessert course after the lemonade, consider our quick lemonade dessert. Its citrus flavor continues the bright theme without repeating the drink itself.
Strawberry Nectarine Lemonade
Ingredients
Method
- Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves, simmer for about 1 minute, then remove from the heat and cool completely.
- Add the hulled strawberries and pitted, chopped nectarines to a blender. Blend until the fruit becomes smooth.
- For smooth lemonade, pour the fruit purée through a fine-mesh strainer and press on the solids. For a thicker, more rustic drink, leave the purée unstrained.
- In a large pitcher, combine the fruit purée, 1 1/2 cups freshly squeezed lemon juice, cooled simple syrup, and 4 cups cold water. Stir thoroughly.
- Taste the lemonade and adjust with a little more water if it is too strong, or a little more sugar syrup if it is too tart.
- Refrigerate for at least 30 minutes. Serve over ice with optional lemon slices, strawberries, and nectarine wedges.
Notes
Final Thoughts
Strawberry nectarine lemonade is an easy homemade refresher with the color and flavor to make an ordinary afternoon feel special. The combination of ripe berries, fragrant nectarines, fresh lemon juice, and evenly dissolved simple syrup creates a balanced drink that is sweet, tangy, juicy, and deeply refreshing.
Make the syrup first, let it cool, then blend the fruit and mix everything in a large pitcher. Remember that the final taste is yours to adjust: add a little more cold water when the lemonade is too intense, or a little more syrup when the lemons and fruit are especially tart.
Serve it well chilled over ice with lemon slices, strawberries, and nectarine wedges for a welcoming summer table. Whether poured at a picnic, barbecue, brunch, or quiet porch gathering, this 2-quart batch gives everyone a bright glass of fresh seasonal flavor.