INGREDIENTS:2 lbs., 8 oz. stemmed California strawberries
3 ¾ cups fresh lemon juice
¼ tsp. lemon oil
1 lb., 2 oz. sugar
3 qts., 3 cups cold water
24 whole California strawberriesDIRECTIONS:Place strawberries in container of food processor. Process until very smooth and runny. Set aside. Pour lemon juice and oil into refrigerator container; mix in sugar to dissolve. Mix in strawberry purée and water to blend thoroughly; cover and chill.
For each serving to order:
Pour 8 oz. strawberry lemonade into 12 to 14-oz. glass over ice; garnish glass with whole strawberry.SERVINGS:24 8-ounce servingsFrom:Chef Reed Hearon, Rose’s Cafe, San Francisco