Strawberry lemonade with the Thermomix® is the seasonal drink we make several times a week from May to July. Sieving the strawberry puree is what makes the difference between a grainy result and a silky one.
Most recipes skip the sieving and leave the strawberry seeds in the puree. The result is gritty, not fizzy. The seeds sink to the bottom and get in the way when you drink. We press the puree through a sieve back into the mixing bowl. It takes 30 seconds and gives a silky base that combines cleanly with the lemon soda.
Strawberry Lemonade with the Thermomix®
Ingredients 0 / 3 ✓
- 500 g strawberries
- 300 g ice cubes
- 400 g lemon soda
Instructions 0 / 5
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1
Blend the strawberries.
Wash and hull the strawberries, place them in the mixing bowl and blend for 10 sec / speed 10.
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2
Sieve the strawberry puree.
Pass the strawberry puree through a sieve and press it back into the mixing bowl.
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3
Blend in the ice.
Add the ice cubes and blend for 5 sec / speed 8.
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4
Add the lemonade.
Add the lemon soda and mix for 5 sec / speed 2.
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5
Serve.
Pour into glasses and garnish with lemon slices.
Tip: For an extra fresh note, add a few mint leaves to the strawberries and blend them together.
Nutrition per serving
Why blend the strawberries first, without ice
The recipe follows a clear order: strawberries alone at speed 10, then sieve, then add the ice. If you blend strawberries together with ice, the puree becomes watery and loses colour. The strawberries release juice as they blend, which mixes with the melting ice before you can sieve. The result is diluted and pale pink instead of a deep strawberry red.
We put the strawberries into the mixing bowl on their own. 10 seconds at speed 10 is enough to get a dense, intense puree. Only after sieving do we add the ice, which keeps the texture controlled and the colour rich.
Lemon soda as the fizzy base
The 400 g of lemon soda is not just for decoration, it is the carbonated base. Strawberries alone produce a syrup, not a lemonade. The lemon soda brings the fizz and gives the strawberry flavour a tart counterbalance. Without it, the drink tastes flat and too sweet.
Important: the soda goes in last and is only stirred in at speed 2. A higher speed or longer blending drives out the carbonation and leaves the drink flat. 5 seconds at speed 2 combines the soda with the crushed ice and strawberry puree without destroying the bubbles.
Ice at speed 8 for fine chips
The 300 g of ice cubes are crushed after sieving at speed 8 for 5 seconds. This produces fine chips that distribute evenly and chill the lemonade straight away. Speed 10 would pulverise the cubes to snow, speed 5 leaves pieces too large. Speed 8 hits the right balance, the chips melt slowly and do not water down the lemonade immediately.
Make sure you take the ice cubes straight from the freezer. Partially thawed ice does not crush cleanly and makes the lemonade watery before you even drink it.
Mint as an optional fresh layer
The tip from the recipe card works well: add 5 to 10 fresh mint leaves to the strawberries and blend them together. The mint adds a cool, fresh note that makes a real difference on hot days. That said, more than 10 leaves makes the lemonade too minty and overpowers the strawberry flavour.
We blend the mint with the strawberries at speed 10. When sieving, the coarser fibres stay in the sieve and only the mint oil passes through. The result is a subtle freshness, not herbal tea.
Serve immediately
Strawberry lemonade is not a drink you can prepare in advance. The carbonation escapes, the ice melts, and the colour oxidises. We blend it just before serving and pour it straight into the glasses. After 20 minutes the fizz is gone and the lemonade goes flat.
If you are making it for a group, prepare only the sieved strawberry puree ahead of time and keep it chilled. Add the ice and soda only just before serving, so the lemonade stays fizzy and your guests do not end up with a lukewarm fruit soup.
Similarly fizzy and quick to make: our lemon lemonade recipe, the Hugo, and the Frozen Margarita.
