We always hear about how those people who are truly connected to their food sources will use the entire foodstuff, be it roots, stems, innards, eyeballs — whatever. And so it was with a similar spiritual approach to that which sustains us that we undertook making strawberry ice cream. The recipe called for slicing up buckets and buckets of berries, then macerating them in sugar, lemon juice, and Grand Marnier. However, when the time came to mix the berries into the ice cream, they were to be — gasp! — strained. All that magnificent berry/sugar/booze syrup! Wasted! Well, we decided to hang on to that syrupy, sweet deliciousness, and save it for a sultry summer afternoon treat: strawberry lemonade.
Start with one pitcher of lemonade (made with three parts water, one part freshly squeezed lemon juice, and 1/2 part simple syrup, plus more syrup to taste):
Then load up your glasses with ice and one shot each of the strawberry syrup:
And fill the rest of the glass with lemonade:
Strawberry offal has never been so delicious.