This refreshing Strawberry Lemonade is made with real strawberry syrup and freshly squeezed lemon juice, then finished with a splash of soda water. It’s the perfect balance of sweet and tangy.
Last year, I stumbled upon Cheong on TikTok, and that completely changed the way I made syrups at home. Cheong is a traditional Korean preserve made by combining equal parts sugar and fruit, then allowing them to rest. Over time, the sugar extracts the juices from the fruit, creating a fruit syrup packed with all the natural, vibrant flavour. This method of syrup making preserves the flavours of the ingredients.
Cheong is excellent for making mocktails, teas, or even drizzling over desserts. With strawberries in season, now is the perfect time to prepare a refreshing strawberry lemonade using cheong.
Why you will love this strawberry lemonade
Simple and easy to make – all you need are four ingredients to make this. There’s no boiling or complicated steps.
Full of flavour– this strawberry lemonade is the perfect balance of sweet and tart.
Stays fresh — the strawberry cheong lasts up to six months.
Ingredients for the strawberry lemonade
Strawberries- Use fresh ripe strawberries, not frozen.
Sugar- Granulated sugar not only sweetens the cheong but also helps extract the strawberries’ natural juices.
Lemon juice– For the best, most authentic taste, squeeze your own lemons. Bottled juice not only contains preservatives but also lacks the vibrant brightness of real lemon juice.
Soda or Sparkling Water- Gives the strawberry lemonade its fizz. You can also use still water if that’s your preference.
How to make Strawberry Lemonade
First, prepare the strawberry cheong (Korean strawberry syrup).
Wash the strawberries thoroughly and pat them dry.
Cut the strawberries into halves or bite-sized chunks.
In a large mixing bowl, combine the strawberries with sugar and mix well.
Transfer the mixture to a clean jar, layering with the remaining sugar on top.
Store the jar in the refrigerator. Stir once a day to help the sugar dissolve evenly.
After about seven days, your strawberry cheong will be ready—a fragrant, naturally sweet syrup bursting with fresh strawberry flavour.
- Strain the syrup into a clean jar and your strawberry cheong is ready to be used.
Make the strawberry lemonade
Juice the lemons and strain the juice through a fine sieve into a jug. Set aside.
In a jar, combine the strawberry cheong with the lemon juice. Stir well to mix.
Chill in the refrigerator until ready to serve.
When serving, top with sparkling or soda water, stir gently, and enjoy.
Tips for making the strawberry cheong
Wash and dry the strawberries. Rinse strawberries in a solution of baking soda and water, or vinegar and water, to help remove dirt and impurities. Pat dry thoroughly with a paper towel—removing excess moisture helps prevent mould during storage.
Chop the strawberries. Cut the strawberries into smaller pieces to speed up the cheong-making process. Slice smaller strawberries in half and larger ones into quarters so they’re all roughly the same size—the bigger the pieces, the longer they’ll take to release their juices.
Cover the strawberries with sugar– To ensure even distribution, gently toss the strawberries with half of the sugar, then sprinkle the remaining sugar evenly over the top.
Stir daily- Using a clean, dry spoon, stir the mixture once a day during the first five days to help the sugar dissolve evenly.
Refrigerate -Strawberries have a high moisture content, refrigerating the cheong helps prevent unwanted fermentation and keeps its flavour fresh.
For more strawberry drinks, check these out
Ingredients
Strawberry Cheong
- 400 grams (14.1 oz) fresh strawberries
- 400 grams (2 cups) granulated sugar
Strawberry Lemonade
- 310 ml (1 ¼ cup) strawberry cheong
- 250 ml (1 cup) lemon juice
- soda or sparkling water, to taste
Instructions
Strawberry Cheong
- Prepare the strawberries by soaking them in water with a little vinegar or baking soda to remove any dirt. After soaking, rinse the strawberries in cold water. Pat them dry with paper towels to remove any excess moisture.
- Use a knife or melon baller to remove the stems of the berry. Cut any small berries in half and larger ones into quarters.
- In a large bowl, combine the strawberries with sugar, stirring until each berry is coated.
- Transfer the strawberry mixture to a clean airtight jar, and layer with the remaining sugar on top.
- Close the lid and refrigerate, stirring occasionally over the next few days to allow the sugar to dissolve and distribute evenly.
- After about seven days, your strawberry cheong will be ready to enjoy.
- Pass the mixture through a fine sieve, reserving the juice. Store the strawberry cheong in a clean bottle. Transfer the chunks to a clean jar for later use.
Strawberry Lemonade
- Juice the lemons and strain the liquid through a fine sieve into a jug.
- Stir in the strawberry cheong, then top with soda or sparkling water.
- Taste and adjust to suit your preference
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